Soup from the blue St. Gallen potato

Ingredients for 8 servings:

• some butter
• 3 medium-sized onions, coarsely chopped
• 150 g leek, roughly chopped
• 150 g celeriac, roughly chopped
• 2 clove(s) garlic, coarsely chopped
• 2 ½ dl white wine
• 2 dl sweet cream
• 1 ¼ liters of broth (beef)
• 500 g potatoes “Blue St. Gallen”, peeled, sliced
• some salt
• some black pepper, freshly ground
• some marjoram
• 8 slices of breakfast bacon
• some butter

Instructions

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

brings color to the table

Sauté the onions, leeks, celery, and garlic in the butter, deglaze with the wine, and top up with the stock. Add the potatoes (reserve 8 slices), season, and simmer gently over medium heat for about half an hour, until the potatoes are tender. Purée with a hand blender, add the cream, season to taste, and simmer gently for another quarter of an hour. Meanwhile, cut the bacon slices into thirds and fry them with the potato slices in the butter until crispy. Serve the soup in bowls/cups, garnishing with bacon and potato slices.