Tanja's potato soup

Ingredients for 6 servings:

• 150 g bacon, diced
• ½ bunch soup vegetables
• 2 onions
• 2 kg potatoes
• 1 cup sour cream
• 1 bunch parsley, chopped
• 4 sausages (pepper biters, mettwurst), sliced
• ½ tsp oil
• 2 cubes of stock
• Salt
• Pepper from the mill
• n. B. water

Instructions

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

hearty

Peel the potatoes and onions and dice them. Trim and finely dice the soup vegetables (carrots, celery, leeks, or similar combinations). Fry the bacon in a large pot in a little heated oil and fry until crispy. Remove the bacon from the pot and place it on kitchen paper, leaving any rendered fat in the pot. Add the diced onions and sauté. Then add the soup vegetables and sauté them (they can be fried a bit if you want more flavor). Finally, add the diced potatoes to the pot. Once they’re slightly browned and the temperature in the pot has risen, add enough water to just cover the potatoes. Add the stock cubes, cover, and let it simmer. Once the potatoes are tender after about 10-15 minutes, remove the pot from the heat and purée everything with an immersion blender (add more water if needed – the desired consistency for this recipe is between watery and mushy. The soup should pour very slowly from the spoon). Now stir in the sour cream, plenty of pepper, sliced ​​peppercorns, and finely chopped parsley. Season to taste and add a little more salt or pepper, if desired. Sprinkle the bacon cubes over the soup just before serving. Serve hot. Tip: If you like, you can serve the soup in a hollowed-out piece of bread or serve it with any kind of bread.