potato soup

Ingredients for 4 servings:

• 750 g floury potatoes
• 2 onions
• 1 stalk(s) leek
• 2 carrots
• 100 g bacon, streaky, smoked
• 1 tbsp clarified butter
• 1 liter meat broth
• 1 bay leaf
• ½ tsp marjoram, fresh or dried
• salt and pepper
• Nutmeg, freshly grated
• 1 handful of mushrooms, dried if available

Instructions

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

potato soup

Peel the potatoes and cut into small cubes. Peel and finely chop the onions. Split the leek lengthwise, wash thoroughly, and cut into very fine slices. Peel and finely dice the carrots. Dice the bacon as well. Melt the clarified butter in a large pot over medium heat. Fry the bacon and onions until translucent. Gradually stir in the vegetables and fry briefly. Pour in the stock, add the bay leaf, and dried marjoram. Season lightly with salt and pepper. Cover and simmer for about 30 minutes. If desired, add a handful of dried mushrooms and let them simmer for the last 10 minutes. Purée or mash the finished soup in the pot, removing the bay leaf first. Add the fresh marjoram only now. Season to taste with salt, pepper, and nutmeg.