Summary

Ingredients

• 2 leeks
• 1 onion (s)
• 1 carrot (s)
• 100 g celery
• some butter
• 500 g potato (s)
• 750 ml broth
• 1 bay leaf
• 5 pepper-grains
• 1 tablespoon marjoram
• 200 g bacon, smoked, mixed
• 4 slices white bread
• 150 g sour cream
• salt and pepper

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Instructions

1. Clean the leek and peel the onion. Cut both into rings. Peel and dice the carrot and celery. Sauté everything in a little melted butter in a soup pot.
2. Peel and slice the potatoes and add. Top up with the broth and add the bay leaf and marjoram. Bring to the boil and continue cooking for about 20 minutes.
3. Dice the bacon, brown in a pan and then remove. Dice the bread and toast it in the bacon fat (the soup can now be pureed if necessary). Stir in the bacon cubes and sour cream and season with salt and pepper to taste.
4. Serve the bread cubes separately with the soup.