Dini's potato soup

Ingredients for 2 servings:

• 5 m.-sized potatoes
• 2 m.-sized carrot(s)
• 2 stalk(s) leeks
• 1 slice(s) celeriac
• ½ liter chicken broth
• 150 g bacon
• some cream
• some milk
• salt and pepper
• marjoram
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice the potatoes, carrots, and celery. Slice the leek. Pour the chicken broth into a large saucepan and bring to a boil. Once boiling, add the chopped vegetables and cook for about 20 minutes, until the potatoes are tender. Puree with a hand blender. Add cream and milk until the desired consistency is reached. Season to taste. Dice the bacon, fry in a pan, and fry until crispy. Then add it to the soup, puree the soup again, and serve immediately.