Potato cream soup

Ingredients for 4 servings:

• 500 g floury potatoes
• 1 onion(s)
• 100 g bacon (breakfast bacon)
• 2 tbsp olive oil
• 1 tsp caraway seeds
• 125 ml white wine
• 1 liter vegetable stock
• 250 ml whipped cream
• 2 tbsp marjoram, dried
• 2 tbsp vinegar (sherry vinegar)
• salt and pepper

Instructions

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

Cream of potato soup

Peel and dice the potatoes and onion, and cut the bacon into equal-sized cubes. Sauté everything in a large pot with olive oil over moderate heat. Add the caraway seeds, deglaze with white wine, and pour in the vegetable stock. Let the soup simmer for 15 minutes. Remove a ladleful of the bacon and potato mixture from the soup and set aside as a garnish. Pour the cream into the soup, season with salt, pepper, marjoram, and vinegar, and purée everything. Return the garnish to the soup and reheat. Serve hot!