Prague-Style Potato Soup with Bacon and Mushrooms

Ingredients

• 50 g dried porcini mushrooms
• 600 g waxy potatoes
• 100 g knollensellerie (celery root)
• 2 carrots
• 1 large onion
• 1 stalk leeks
• 40 g Butter
• 2 tbsp flour
• 750 ml chicken broth
• 2 tbsp fresh marjoram leaves
• 100 ml whipping cream
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 60 g bacon cubes

Instructions

1. 1.

   Soak the porcini mushrooms in lukewarm water (100-150 ml) for about 40 minutes, then drain (reserve the soaking liquid). Chop them.

2. 2.

   Wash, peel and cube the potatoes. Peel and dice the celery root. Peel and slice the carrots. Peel and finely chop the onion. Clean, wash and slice the leeks. Heat butter in a pot and sauté the onion until translucent. Add the celery root, potatoes and carrots, then dust with flour. Mix thoroughly into the vegetables. Gradually pour in the chicken broth and reserved mushroom soaking liquid while stirring, bringing to a boil. Add the chopped mushrooms. Once boiling, reduce heat, add leeks and marjoram, and simmer gently for about 20 minutes on low heat, stirring occasionally and adding more broth if needed.

3. 3.

   Finish the soup with cream and season with salt, pepper and nutmeg.

4. 4.

   Crisp the bacon cubes in a pan until golden brown and stir them into the soup.