Summary

Ingredients

• 200 g bacon, mixed
• 750 g potato (s)
• 2 carrot (s)
• 2 leeks
• 1 tablespoon clarified butter
• salt
• pepper
• 1 teaspoon marjoram, dried
• 2 bay leaves
• 1 liter vegetable stock (instant)
• 125 g whipped cream
• 2 slices ham (Black Forest)
• 2 tablespoon crème fraîche
• 1 bunch chives

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Instructions

1. Cut the bacon into small cubes. Peel and dice the potatoes and carrots. Cut the leek into rings. Heat the lard and fry the bacon cubes in it. Add the prepared vegetables, sauté and season with salt, pepper, marjoram and bay leaf. Deglaze with broth and simmer covered for 15-20 minutes. Remove the bay leaves. Stir in cream. Lift out about half of the vegetables with a slotted spoon. Puree the remaining vegetables in the soup with a hand blender. Add the diced vegetables again and season to taste. Roughly dice the ham slices. Pour the soup into plates and serve with ham and 1 dollop of creme fraiche. Cut the chives into rolls and sprinkle over them.