Creamy Potato Soup with Bacon Topping
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
- Ingredients
- 500 grams starchy potatoes
- 100 grams Celery root
- 1 large carrot
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 100 milliliters dry white wine
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 6 slices Bacon
- 1 Tbsp Canola oil
- 75 milliliters Whipped cream
- scallions (for sprinkling)
Preparation steps
1.
Peel and cut potatoes, celery root and carrots into small cubes. Peel and finely chop onion and garlic. In a pot, cook onion and garlic in butter until translucent. Add diced vegetables and sauté briefly. Deglaze with wine. Add broth season with salt and pepper. Simmer over medium heat, about 20 minutes.
2.
Cut the bacon into small pieces. In a skillet, fry bacon in oil until crisp. Drain bacon on paper towels.
3.
Puree soup with an immersion blender, stir in cream and bring to a boil again. If necessary, add additional broth to thin to or cook a few more minutes to reduce slightly. Season with salt, pepper and nutmeg. Ladle soup into bowls and sprinkle with bacon and chives.
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