Vegetable soup with potatoes and bacon

Ingredients for 4 servings:

• 100 g bacon
• 1 onion(s)
• 3 carrots
• 3 stalk(s) celery
• 6 small potatoes or 3 large
• 1 ½ liters of chicken broth
• 2 tbsp flour
• 200 ml milk
• 100 ml crème fraîche
• salt and pepper
• Oil or butter for frying
• 1 tsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

simple and affordable

Fry the bacon in a little oil or butter until crispy and set aside. Leave the fat in the pan! Dice the vegetables. Fry the onion, celery, and carrots in the fat for 2-3 minutes over medium heat. Add the diced potatoes, salt, and pepper, stir, and let simmer for 5 minutes over medium heat. Add the chicken stock and simmer for 10-15 minutes. Combine the milk and flour in a bowl and add to the soup. Stir until the soup has a nice smooth consistency. Optional: Remove 1/3 to 2/3 of the soup, puree, and add back in. Reduce the heat to low and add the crème fraîche and parsley. Top with the cooked bacon before serving.