Potato and Vegetable Soup

Ingredients

Directions

1. 1

   Peel, wash and cut the potatoes into pieces. Clean and wash the soup greens. Cut carrots into slices, leek into fine rings, parsley root and celery into small cubes. Dice bacon as well and leave it crispy in a pot.

2. 2

   Set aside about half of the bacon. Pour in the stock, add the potatoes and vegetables (except for the leek) and cook for about 15 minutes. Stir in mashed potatoes and add the leek.

3. 3

   Bring to the boil once and cook for another 5 minutes. Season to taste with salt, pepper and coriander. Wash the chives, dab dry and cut into small rolls. Sprinkle the soup with the remaining bacon and chives before serving.