Cream of potato soup à la McMoe

Ingredients for 8 servings:

• 3 carrots
• 100 g celeriac
• 1 onion(s)
• 1 leek(s)
• 700 g potatoes, floury
• 50 g butter
• 1.7 liters of meat broth
• 200 g smoked bacon
• 125 ml cream
• some salt and pepper from the mill
• some marjoram, dried
• some parsley, chopped (for garnishing)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with bacon

Peel, wash, and dice the carrots and celery. Peel and dice the onion. Trim, wash, and finely slice the leek. Peel, wash, and finely slice the potatoes. Heat the butter in a saucepan. Fry the carrots, celery, and onions while stirring. Add the potatoes and leek, pour in the stock, and simmer over medium heat for about 25 minutes. Meanwhile, cut the bacon into thin strips and fry in a pan without fat until crispy. Drain on kitchen paper. Remove some of the leek from the pan. Roughly puree the remaining vegetables in the stock. Stir in the cream and season to taste with salt, pepper, and marjoram. Serve the soup on plates and garnish with the fried bacon, the removed leek, and the parsley.