Summary

Ingredients

• some butter
• 3 onion (s), roughly chopped
• 150 g leek, rouhly chopped
• 150 g celeriac, rouhly chopped
• 2 cloves garlic, roughly chopped
• 2 ½ dl white wine
• 2 dl sweet cream
• 1 ¼ liter broth, (beef)
• 500 g potato (s) Blaue St. Galler, peeled, sliced
• a bit salt
• some black pepper from the mill
• some marjoram
• 8 slices bacon
• some butter

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Instructions

1. Sauté the onions, leek, celery and garlic in the butter, deglaze with the wine and top up with the stock.
2. Add the potatoes (retain 8 slices), season and simmer gently over medium heat for about half an hour until the potatoes are soft.
3. Puree with the (stick) mixer, add the cream, season to taste and let simmer again for a quarter of an hour.
4. Meanwhile cut the bacon slices into thirds and fry them with the potato slices in the butter until crispy.
5. Serve the soup in plates / cups and add bacon and potato slices as a decoration.