Potato soup according to Grandma Kuny

Ingredients for 6 servings:

• 1 bunch of soup vegetables
• ½ savoy cabbage
• 1 ½ kg potatoes
• 100 g smoked bacon
• 2 ½ liters of water
• salt and pepper
• broth, instant

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

Wash the soup vegetables and cut them into cubes. Peel the potatoes, wash them, and also cut them into large cubes. Wash the savoy cabbage and cut them into pieces. Heat the water and add the smoked bacon. If you don’t like bacon, you can leave it out; it adds a nice flavor to the soup. Add the soup vegetables, potatoes, and the finely chopped savoy cabbage. Simmer for about 30-40 minutes. Remove the bacon and strain the soup through a sieve with larger holes. I find the consistency is very good this way—not too fine, not too coarse. In a pinch, you can also use a hand blender, but be careful, as otherwise the soup will become slimy. Or simply use a potato masher, although I haven’t tried that. Season with salt, a little pepper, and, if you like, a little broth granules. This goes well with frankfurters or beef sausages, which are heated in the finished soup. If you like, you can also eat the bacon with it. In the past, we didn’t have sausages with it, but small apple pancakes afterwards.