Potato and carrot soup

Ingredients for 4 servings:

• 600 g potatoes
• 4 carrots
• 2 stalk(s) leeks
• 1 tsp oil
• 2 tbsp vegetable broth, instant
• 100 ml whipped cream
• 100 ml milk
• salt and pepper
• 4 slices of bacon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and dice the potatoes and carrots, and trim, wash, and slice the leek into rings. Heat the oil in a saucepan and sauté the vegetables. Deglaze with 1 liter of water, stir in the stock, bring to a boil, and simmer the soup for about 15 minutes. When the potatoes are tender, remove 1/3 of the vegetables and puree the soup. Stir in the cream and milk and return the vegetables to the soup. Season with salt and pepper. Fry the bacon in a pan until crispy, drain on kitchen paper, and break into small pieces. Ladle the soup into bowls and sprinkle the bacon over the soup.