Potato and carrot soup

Ingredients for 4 servings:

• 1 kg potatoes, peeled, cut into cubes
• 1 kg carrot(s), peeled, sliced
• 250 g bacon, streaky
• 1 onion(s), finely diced
• 200 g sweet cream
• salt and pepper
• 1 ½ liters vegetable broth
• 1 bunch of chives
• possibly oil

Instructions

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

quick and tasty soup with cream and bacon

Finely dice the bacon and fry in a saucepan over low heat, then add the onions and sauté until translucent (if the mixture is too dry, you can add a little more oil). Then add the potatoes and carrots and sauté lightly (2-3 minutes). Top up with vegetable stock and simmer for about 20 minutes, until the potatoes and carrots are tender. Then add the cream and season with salt and pepper. Finely chop the chives and add them to the soup before serving. The soup is very thin; if you want it thicker, you can fish some of the potatoes out of the pan with a little stock, puree them with a hand blender, and add them back in.