in Soup Recipes

Potato cream soup with chanterelles and bacon

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Ingredients for 4 servings:

  • 600 g potatoes
  • 2 carrots
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 ½ liters vegetable broth
  • 1 tbsp marjoram
  • 200 ml sweet cream
  • 1 package of smoked bacon cut into strips, approx. 100 g
  • 250 g chanterelles, fresh or thawed
  • 1 tbsp paprika powder, sweet
  • 1 tsp white pepper
  • a few stalks of parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Peel and chop the potatoes, carrots, onion, and garlic clove, then simmer in approximately 1.5 liters of vegetable broth with 1 tablespoon of marjoram for 30 minutes. Puree using a hand blender. Pour in the cream. Fry the bacon strips in a little oil in a pan, then braise the chanterelles for 5 minutes. Add the bacon and mushrooms to the soup. Season to taste with paprika, white pepper, salt if desired, and chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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