Potato soup – Gourmet

Ingredients for 4 servings:

• 150 g bacon
• 1 m.-large onion(s), streaky
• 2 tbsp olive oil
• 750 g potatoes
• 1 stalk(s) leek
• 3 m.-large carrot(s)
• 1,250 ml vegetable stock
• 3 bay leaves
• 3 carnations
• 1 bunch parsley, finely chopped
• n. B. Thyme
• 250 g cream
• 1 tbsp mustard
• 3 pairs of sausages (Frankfurter)
• 1 cup crème fraîche
• n. B. Pfeffer
• e.g. iodized salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the potatoes and carrots, cut them into small cubes and slice them. Slice and wash the leeks. Wash the potatoes and carrots as well. Peel the onion and cut it into small pieces. Cut the streaky bacon into very small pieces (approx. 6 x 6 mm) and place it in a large saucepan with 2 tablespoons of olive oil and the onions. Slowly fry the bacon and sauté the onion until translucent, using low to medium heat. Then add the potatoes, carrots, and leeks. Pour in the prepared vegetable stock until the vegetables are covered. Add the bay leaves and cloves and simmer gently for about 30 minutes. Remove the bay leaves and cloves. Add the finely chopped parsley. Season well with mustard, salt, pepper, and thyme, and season to taste. Simmer for another 20 minutes. Once the potato and carrot pieces are cooked, place a hand blender fitted with a multi-function blade on the bottom of the pot and puree only a portion of the vegetables for about 5-8 seconds. The vegetable broth should be slightly creamy. Cut the frankfurters into small slices and let them simmer in the soup for about 5 minutes. Finally, stir in the cream. Do not boil the soup again; just heat it briefly. Ladle the soup into bowls and serve garnished with crème fraîche. Serve with warmed, sliced ​​baguette and herb or garlic butter. A well-chilled beer also goes very well with it.