Potato-Mushroom Soup with Bacon

Ingredients

• 600 g waxy potatoes
• 1 Carrot
• 50 g celery root
• 1 onion
• 1 Garlic clove
• 1 stalk leek
• 1 Tbsp clarified butter
• Salt
• ground pepper
• 100 g brown button mushrooms
• 100 g bacon
• 0.25 loaf of rye bread
• 1 tbsp butter
• ground nutmeg
• 2 tbsp crème fraîche

Instructions

1. 1.

   Peel, wash and dice the potatoes, carrot and celery root. Peel and chop the onion and garlic. Clean the leek, wash it and slice only the white and light green parts into rings. Heat the clarified butter in a pot, sauté the prepared vegetables and half of the potato cubes for a few minutes.

2. 2.

   Add broth, season with salt and pepper, cover and simmer for about 25 minutes. Puree the soup, add the remaining potato cubes and continue to simmer covered for another 15-20 minutes, stirring occasionally. Meanwhile clean and quarter the mushrooms. Cut the bacon into strips and fry them in a pan. Brown the bacon and mushrooms together and add them to the soup.

3. 3.

   For garnish cut eight very thin slices from the rye bread, cut the rest into small equal cubes. Fry both in half a tablespoon of butter until crisp and golden brown. Season the soup with salt, pepper and nutmeg. Finally stir in the crème fraîche, ladle onto plates, garnish with toasted rye bread pieces and serve.