Simple potato cream soup

Ingredients for 6 servings:

• 125 g bacon cubes
• ½ onion(s)
• 500 g potatoes, floury
• 70 g celery
• 130 g carrot(s)
• 100 g leek
• 20 g oil
• 700 ml water
• 16 g stock powder (delicatessen stock, e.g. from Maggi)
• ½ tsp salt
• 3 pinch(s) pepper, white
• 2 pinches of nutmeg
• 1 tsp, sautéed marjoram
• 1 cup of cream, approx. 200 g
• 3 parsley stalks

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Cut the bacon, potatoes, and vegetables into large cubes. Brown the bacon cubes. Add the diced onions and sauté until translucent. Briefly fry the diced potatoes. Briefly fry the celery and carrots as well. Add the remaining ingredients, except for the cream and parsley, and bring to a boil. Once all ingredients are softened, puree the soup. Add the cream and bring to a boil. Season the soup to taste and serve with chopped parsley and freshly ground pepper, if desired. I always add sausage slices along with the cream.