Peel the potatoes, wash them, dice them and fry them briefly in butter in a saucepan. Spice up. Pour in the broth and wine, simmer for about 15 minutes.

Wash the apples, quarter them, core them and cut into thin wedges. Dice the bacon and fry in a pan without fat until crispy. Fry the apple wedges.

Puree the soup, add the cream and stir in. Grate the cheese, add it and let it melt while stirring. Season the potato soup with salt, pepper, nutmeg and marjoram and serve with the apple and bacon mixture. Bon appetit!