Summary

Ingredients

• 750 g potato (s), floury cookin
• 2 onions)
• 1 carrot (s)
• 1 piece (s) celeriac
• 1 leek
• 1 liter vegetable stock
• salt and pepper
• 100 g bacon, diced
• 100 g sheep cheese
• 1 tablespoon crème fraîche

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Instructions

1. Wash, clean, peel and cut the potatoes and vegetables into small pieces.
2. Fry the carrots, onions and celery in a little oil, add the potatoes and cover everything in the broth and simmer for about 45 minutes. Add the leek 10 minutes before the end of the cooking time.
3. Puree the soup, stir in the crème fraîche and season the soup to taste. Be careful with the salt, bacon and sheep cheese bring plenty of salt!
4. Fry the bacon and add to the soup, pour the soup into plates and serve sprinkled with crumbled sheep cheese.