Potato-leek soup

Ingredients for 4 servings:

• 200 g bacon, streaky
• 750 g potatoes
• 2 carrots
• 2 stalk(s) leeks
• 1 tbsp clarified butter
• Salt
• pepper
• 1 tsp marjoram, dried
• 2 bay leaves
• 1 liter vegetable broth (instant)
• 125 g whipped cream
• 2 slices of Black Forest ham
• 2 tbsp crème fraîche
• 1 bunch of chives

Instructions

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

Cut the bacon into small cubes. Peel the potatoes and carrots, then dice them. Cut the leek into rings. Heat the lard and fry the bacon cubes. Add the prepared vegetables, sauté, and season with salt, pepper, marjoram, and bay leaves. Deglaze with stock and simmer covered for 15-20 minutes. Remove the bay leaves. Stir in the cream. Remove about half of the vegetables with a slotted spoon. Purée the remaining vegetables with an immersion blender. Add the diced vegetables and season again to taste. Roughly dice the ham slices. Ladle the soup into bowls and serve with the ham and a dollop of crème fraîche on top. Cut the chives into rounds and sprinkle over the top.