Summary

Ingredients

• 500 g potato (s)
• 1 bunch soup greens
• 1 ¼ liters chicken broth
• 60 g bacon, smoked
• 200 g processed cheese
• 1 onion (s)
• Fat for roasting
• salt and pepper

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Instructions

1. Peel the potatoes and cut into cubes, clean the soup greens, wash and cut into cubes.
2. Put some fat in a saucepan and lightly roast the vegetables and potatoes in it. Then add the chicken stock and cook over low heat for about 30 minutes.
3. In the meantime, fry the bacon in a pan. Now 5 tablespoons are removed from the vegetables and set aside in a bowl. Puree the rest with the magic wand, put the vegetables back into the soup and stir in the cheese and bacon. Season to taste and serve.