Westphalian Potato Soup

on their own behalf

1. There are 2 ways to prepare this soup. Either cook the potatoes beforehand and then press them through the potato press into the soup or as described below how I like to eat them, because I like to have a few pieces of potato in there.
2. Peel the potatoes and cut half of the potatoes into small cubes. Finely grate the other half. Peel and finely dice the onion. Finely dice the bacon. Peel the carrot and julienne a piece of it, cut the rest into small pieces. Clean the leek, halve and cut into thin strips. Peel and finely dice the parsley root, rinse the chives, pat dry and cut into fine rolls.
3. Heat a little clarified butter in a pan and roast the onions with the bacon, store them briefly on a plate and dissolve the roasted substances with a little water and then add everything to the soup pot later.
4. Heat a little clarified butter in a saucepan and sweat the parsley root together with the leek, diced carrots and diced potatoes well. Deglaze with the hot meat stock. Now add the dissolved roasted aromas and the bacon and onion cubes as well as the grated potatoes and season with the aroma puree (if you do not have an aroma puree, you can taste it with pepper and salt, depending on how strong the meat stock is). Simmer everything on low heat until the potatoes are just bite.
5. In the meantime, fry the bacon cross and degrease on crepe. Dissolve the roasted aromas again with a little water and then pour into the soup pot (gives extra taste)
6. Now we stir in the cream and let everything simmer for a good 10 minutes. Then season the soup with a little pepper and a little nutmeg.
7. Now put the hot soup in a soup bowl, add the carrot jullien (they are sliced ​​so thin that they are almost cooked in 5 minutes and still have a bit of bite) and let it steep, then garnish with the bacon strips and sprinkle with chives. ….Enjoy your meal…..
8. Basic recipe for my classic aroma puree
9. 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.