Fine potato soup with croutons and bacon flavor

Ingredients for 4 servings:

• 50 g shallot(s)
• 30 g butter
• 200 g potatoes
• 500 ml vegetable stock
• 300 ml cream / milk
• 50 g sour cream
• Salt
• nutmeg
• 4 slices of bacon
• 1 potato(s)
• Oil, for frying
• Chives, finely chopped for decoration

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Finely chop the shallots and fry in butter. Peel and dice the potatoes, and add them to the pot. Add the broth. Cook until the potatoes are tender. Then add the cream and sour cream and puree everything in a blender or with a hand blender. Season with salt and nutmeg. Fry the bacon in a pan until crispy, or better yet, bake it in the oven at 160°C for 10 minutes, or microwave it for 2 minutes at 1000 watts. Peel the potatoes for the garnish and cut them into small cubes. Fry in a pan with oil until golden brown. Dry well and season with salt. To serve: Ladle the soup into a deep dish, crumble the bacon over it, add the potato croutons, and garnish with chives. Enjoy!