Peel and coarsely dice the shallot and garlic. Peel, wash and chop the potatoes. Heat the oil in a pot, fry the shallot and garlic for 1 minute. Deglaze with broth and add potatoes. Cook for about 10 minutes at medium heat. In the meantime wash herbs, dab dry and chop.
Leave bacon out in a pan without fat. Puree the soup with the cutting stick of the hand mixer. Season with salt and pepper. Stir in crème fraîche and herbs and serve with bacon. Serve with Grissini