Simple potato cream soup with bacon cubes

Ingredients for 4 servings:

• 1,000 g potatoes
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 cube of beef broth
• 1 tsp vegetable stock powder
• 800 ml water
• 1 tsp, heaped salt
• some nutmeg
• 1 bay leaf
• some sunflower oil
• 100 g bacon cubes
• some parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

hearty and creamy soup, perfect for cold days

First, peel, wash, and dice the potatoes. Peel the onion and also dice it finely. Sauté the diced onion in the sunflower oil. Then add the potatoes, bring to a boil with the water, add the stock cube, and salt. Simmer in a covered saucepan over medium heat for about 30 minutes. Meanwhile, dice the bacon and fry in a small pan with sunflower oil until crispy. Set aside. About 10 minutes before the potatoes are done cooking, add the crushed garlic clove and the vegetable stock powder and cook. When the potatoes are done, mash them with a potato masher, add them to the soup, and then puree with a hand blender. Season with nutmeg and add more salt if desired. Serve the bacon cubes with the potato soup, garnish with chopped parsley, and serve with bread. Tip: You can either puree the potatoes completely or leave them chunky, depending on your taste.