Hearty potato cream soup with bacon

Ingredients for 4 servings:

• 600 g potatoes, floury
• Salt
• ½ liter vegetable broth (instant or homemade)
• 300 g leek
• 50 g bacon, streaky
• 1 onion(s)
• 1 tbsp oil
• Black pepper, freshly ground
• 1 pinch of marjoram, dried
• 100 g sour cream
• 2 tbsp chives, in rolls

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel, wash, and dice the potatoes. Cover and simmer for 20 minutes with 1/2 teaspoon of salt and the vegetable broth. Thoroughly trim the leek, halve it lengthwise, wash it, and cut it into strips. Add the leek strips to a little boiling water, and simmer covered over low heat for 5 minutes. Dice the bacon. Peel the onion and slice it into thin rings. Puree the cooked potatoes with the broth in a blender or pass it through a sieve. Mix in the leek and the cooking liquid. Heat the oil. Fry the bacon cubes and onion rings until golden brown and set aside. Season the potato soup with salt, pepper, and marjoram. Stir in the sour cream, sprinkle with the bacon cubes, onion rings, and chives, and serve. Preparation time: approx. 25 minutes. Cooking time: approx. 20 minutes. Per serving: 15g fat and 32g carbohydrates