John Myers
Potato Soup with Roasted Garlic and Bacon Topping
The perfect potato soup with roasted garlic and bacon topping recipe with a picture and simple step-by-step instructions.
- 7 piece Potatoes, about 400 gr.
- 1 Bit Fresh celery, about 80 gr.
- 1 piece Onion
- 1 piece Carrot
- Clarified butter
- 4 piece Bay leaves
- 4 piece Lovage
- 700 ml Vegetable broth … link see below …
- 250 ml Milk
- 100 ml Creme fraiche Cheese
- 200 ml Cream
- 2 piece Asian garlic bulb
- 150 g Diced bacon
- Salt
- Black pepper from the mill
- Nutmeg
- Chives
- Peel the potatoes, carrot and celery and cut into small cubes. Peel and finely dice the onion and garlic. Remove a handful of the potato cubes and set aside (gives the insert)
- Heat the butter lard and sauté the diced vegetables (without the diced fillings) and the onions in them. Now add the hot vegetable stock, milk, lovage and bay leaves and simmer on low heat until the vegetables are soft.
- In the meantime, boil the potato cubes that were set aside for the garnish in a little salted water until soft and finely chop some chives and set aside.
- Roast the garlic nicely in a little sunflower oil. Fry the ham cubes in a pan and degrease on crepe.
- When the vegetables in the soup are soft, fish out the bay leaves and add the roasted garlic, cream and crème fraîche and puree, season to taste with the spices and, if necessary, heat again … but do not boil anymore !!
- Put some freshly grated nutmeg in the soup cup, add the boiled potato cubes and fill up with the hot soup. Sprinkle with the chives and the bacon ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
- I would be very happy if everyone would leave a nice comment on the recipe. Critical or suggestions are also very welcome, because I only cook with water. The soup connoisseur thanks you in advance.
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