Creamy potato and apple soup

Ingredients

Directions

1. 1

   Dice the bacon. Heat oil in a large pot. Leave the bacon in it until crispy. Take out

2. 2

   Wash the marjoram, pluck the leaves. Peel and finely chop the onion. Peel, wash and chop the potatoes. Apple wash, peel if necessary. Cut into quarters, remove seeds and sprinkle with lemon juice. Dice three quarters

3. 3

   Steam onion in bacon fat until transparent. Add potatoes and apple cubes, except for 1 tbsp. Fry briefly. Deglaze with 3/4 l water. Bring to the boil, stir in broth. Add marjoram, except for a little bit. Simmer covered for about 25 minutes.

4. 4

   Puree the soup with the cutting stick. Season to taste with salt, pepper and horseradish. Cut the rest of the apple into slices. Heat in the soup with remaining apple cubes for 1-2 minutes. Sprinkle with bacon and rest of marjoram

5. 5

   For an even more fruity aroma you can replace approx. 1/8 l water with apple juice