Creamy Potato Soup with Bacon

Ingredients

• 1 onion
• 1 bundle of mirepoix (about 400 g)
• 400 g waxy potatoes
• 2 tbsp Rapeseed oil
• 60 g bacon cubes
• 500 ml vegetable broth
• 2 Bay leaves
• 1 sprig thyme
• Salt
• Pepper
• 150 g heavy cream
• 2 slices whole‑grain bread
• 50 g air‑dried ham (sliced)
• thyme tips

Instructions

1. 1.

   Peel and dice the onion. Wash, trim, and if necessary peel and chop the mirepoix. Peel and cube the potatoes. Heat rapeseed oil in a pot, then sauté the onion, mirepoix, and bacon over medium heat. Add the potatoes, deglaze with broth, add bay leaves, and bring everything to a boil.

2. 2.

   Cook for about 20 minutes until the potato cubes are tender. Remove the bay leaves, stir in the cream, and blend with an immersion blender until smooth. Wash the thyme, shake off excess moisture, and pluck the leaves. Bring to a boil once more and season with salt, pepper, and thyme.

3. 3.

   Toast the bread slices, top them with ham slices, and cut into strips. Wash the thyme, shake dry, and pluck the tips. Serve the creamy potato soup with bacon in bowls, garnish with thyme, and offer the bread strips on the side.