Hessian potato soup

Ingredients for 6 servings:

• 100 g bacon, streaky, diced
• 3 m.-sized onion(s)
• 1 stalk(s) leek
• 3 carrots
• 1 kg potatoes
• 1 tbsp lard
• 1 liter meat broth
• 1 bay leaf
• salt and pepper
• ¼ liter cream
• 2 slices of white bread
• e.g. butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

a local delicacy from northern Hesse

First, wash and dice all the vegetables, except for one onion. Peel and slice the potatoes. Heat the lard and fry the bacon cubes in it. Then add the diced vegetables and fry them as well. Add the potato slices and pour in the meat broth. Stir in the bay leaf and season with salt and pepper. Let the whole thing simmer for 30 minutes. Meanwhile, slice the remaining onion and dice the white bread, then toast it in a pan with a little butter. After 30 minutes, finely chop the soup with a masher or food mill and finally stir in the cream. Finally, pour into a soup tureen or soup bowl – preferably preheated. Garnish with the white bread cubes and onions as desired.