Potato soup with apples

Ingredients for 4 servings:

• 1 stalk(s) leek
• 1 m.-sized onion(s)
• 500 g potatoes
• 2 apples
• 50 g bacon
• 2 tbsp sherry
• 125 ml white wine
• Vegetable broth, instant, organic
• 2 bay leaves
• salt and pepper
• Clarified butter
• n. B. water
• 150 g grated cheese, e.g. Gruyère

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

garnished with strong cheese

Chop the leeks and onions, as well as the bacon. Heat the clarified butter in a saucepan and sauté the leeks, onions, and bacon over low heat until translucent. Peel and dice the potatoes and apples, and add them to the pan. Deglaze with the sherry and white wine and simmer briefly, then add water to reach 2 cm above the vegetables. Stir in the instant powder (season to avoid over-saltiness). Add the bay leaves and simmer for 20-30 minutes. Top up the water if necessary; the vegetables should always be just covered. When the potatoes are tender, remove the bay leaves and then purée the soup. Season to taste. Serve the soup and sprinkle fresh grated cheese on top.