Hearty roasted potato soup

Step 1/4

• 450 g all-rounder potatoes
• ½ onion
• ½ clove garlic
• 100 g leeks
• 50 g celery
• 5 g parsley

• peeler
• cutting board
• knife

Peel and dice the potatoes. Peel and finely chop the onion and garlic. Wash and slice the leek. Finely chop parsley and dice celery.

Step 2/4

• 1 tbsp oil
• ½ l vegetable broth
• ½ tsp dried marjoram

• frying pan (large)
• large pot

Heat the oil in a large pan. Add potatoes and fry from all sides until golden brown. Add onion and garlic and fry until the onion is translucent. Pour the contents of the pan into a large pot. Add leek and celery, deglaze with vegetable stock and add dried marjoram. Cover and simmer for approx. 30 min.

Step 3/4

• 100 g bacon
• 200 ml heavy cream
• ½ tsp Dijon mustard
• nutmeg
• pepper
• salt

• frying pan
• immersion blender

Meanwhile, fry bacon in a separate pan until crispy. At the end of the cooking time, add cream to the remaining vegetables and puree the contents with an immersion blender until very smooth. Add the diced bacon to the soup and season with mustard, salt, pepper and nutmeg.

Step 4/4

• baguette (for serving)
• pepper
• light crème fraîche (for serving)

• serrated knife

Keep the potato soup warm. Meanwhile, cut baguette into thin slices. Heat a little oil in the pan you roasted potatoes and fry the bread slices from both sides until crispy and golden brown. Season generously with coarse pepper. Transfer the soup to bowls. Garnish with chopped parsley and a little sour cream and serve with the crispy bread.

Enjoy your meal!