Potato soup with crispy bacon

Name: Potato soup with crispy bacon
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 100 g Bacon; 1 medium onion; 2 Garlic cloves; 1 bunch of greens; 500 g floury potatoes; 1 TABLESPOON clarified butter or oil; 1-2 TABLESPOONS Vegetable broth; 1 Bay leaf; 1 TEASPOON dried marjoram; 3 Stem(s) Parsley; 7-10 Tbsp salt, pepper, nutmeg; 4 TSP ripened cream

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

100 g Bacon
1 medium onion
2 Garlic cloves
1 bunch of greens
500 g floury potatoes
1 TABLESPOON clarified butter or oil
1-2 TABLESPOONS Vegetable broth
1 Bay leaf
1 TEASPOON dried marjoram
3 Stem(s) Parsley
7-10 Tbsp salt, pepper, nutmeg
4 TSP ripened cream

Directions

1
Cut the bacon into strips. Peel and chop onion and garlic. Clean or peel the soup greens, wash and cut into large pieces. Peel, wash and chop the potatoes
2
Heat clarified butter. Fry bacon in it until crispy and take it out. Fry onion, garlic, soup vegetables and potatoes in hot bacon fat for about 5 minutes. Deglaze with about 1 l water and bring to the boil. Stir in stock. Season with laurel and marjoram. Cover and simmer for about 20 minutes
3
Wash and chop the parsley. Remove the pot from the stove. Remove the laurel. Puree the soup. Season to taste with salt, pepper and nutmeg. Serve the potato soup with bacon, parsley and 1 teaspoon of sour cream each