Potato Cream Soup

Ingredients

• 1 onion
• 800 g waxy potatoes
• 1 tbsp Olive Oil
• 750 ml vegetable broth
• 150 ml cooking cream
• 1 head frisée salad
• 30 g turkey bacon (2 slices)
• 0.5 bunch Parsley
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely dice the onion. Peel, wash, and roughly cube the potatoes.

2. 2.

   Heat oil in a pot. Sauté the onion until translucent. Add the potatoes and sauté briefly.

3. 3.

   Add vegetable broth and cream, cover, and simmer over low heat for about 20 minutes.

4. 4.

   Meanwhile, clean, wash, dry, and finely chop the frisée salad.

5. 5.

   Halve the bacon slices and crisp them in a non-stick pan without oil. Drain on paper towels.

6. 6.

   Wash, dry, shake off excess water, pluck leaves from parsley stems, and finely chop.

7. 7.

   Blend the potato cream soup with an immersion blender until smooth. Stir in the chopped salad and blend again. Season with salt and pepper, sprinkle with parsley, top with decorative bacon pieces, and serve.