Fine Bacon – Cheese Soup with Potato Algae

Clean the leek, halve and cut into fine strips. Peel and finely dice the onion. Cut the bacon into small cubes. Finely grate the cheese. Cut some chives into rolls. Peel the potatoes and cut into small cubes. Cut out a quarter of the garlic.

Fry the bacon cubes together with the leek a little, add butter and sweat the onion with the garlic in it.

In the meantime, mix the flour with a little vegetable stock and use it to bind the sweated vegetables a little. Now deglaze with the hot vegetable stock, add the potato cubes and the chives, season with salt, pepper and nutmeg, add the rosemary and thyme sprig and then simmer everything on a low heat until the potatoes are just bite. Fish out the garbage and the herb stalks.

Now stir in the crème fraîche and bring to the boil briefly. Take the pot off the stove and add the cheese (remove one tablespoon per serving for decoration) and let it melt slowly.

Now put the finished soup in the soup cup, garnish with thyme leaves and grated cheese ..... enjoy your meal .....

I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.