Leek and potato soup

Ingredients for 4 servings:

• 600 g potatoes, floury
• 80 g bacon, streaky
• 1 large onion(s)
• 80 g carrot(s)
• 80 g celeriac
• 80 g leek
• 1 tbsp rapeseed oil
• 750 ml meat broth
• 1 pinch of nutmeg
• 200 ml cream
• 2 stalks of celery
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

hearty

Wash and peel the potatoes, bring to a boil in salted water, and cook for about 25 minutes until tender. Dice the bacon. Peel and dice the onion. Peel the carrot and celery, and cut both into fine strips. Trim and wash the leek, then cut them into fine strips. Heat the oil in a saucepan and sauté the bacon and onions for about 3 minutes. Pour in the stock and bring to a boil. Stir in the cream and season with salt and nutmeg. Drain the potatoes and press them into the hot stock using a potato ricer. Add the vegetable strips and simmer for another 3 minutes. Wash the celery leaves, finely chop them, and sprinkle them over the soup.