Potato and leek soup

Ingredients for 4 servings:

• 400 g potatoes
• 1 stalk(s) leek
• 100 g bacon (smoked bacon), streaky
• 2 shallots
• 3 tomatoes
• 1 garlic clove(s)
• 3 sprigs of marjoram
• 3 tbsp olive oil
• ½ liter vegetable broth
• salt and pepper
• nutmeg
• 200 g cream
• 1 small potato(s)
• possibly cocktail tomatoes for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

First, peel and dice the 400g of potatoes. Slice the leek into rings. Dice the bacon and shallots. Quarter the tomatoes, finely chop the garlic, and wash the marjoram. Heat 1 tablespoon of oil in a large pot, fry the shallots and bacon cubes, add the leek and potatoes, and fry together. Add the tomatoes, garlic, and marjoram. Pour in the vegetable stock and cook the vegetables until soft. Season with salt, pepper, and nutmeg, and discard the marjoram. Pour in the cream and puree the soup. Then pass it through a sieve. Peel the last potato, slice it into sticks, and fry briefly in the remaining oil. Divide the soup among four bowls, garnish with the potato sticks and, if desired, cherry tomatoes, and serve.