Cream of Potato Soup with Bacon

First, briefly fry the bacon cubes in a little olive oil in a soup pot. Remove and set aside.

Peel and chop the onions. Cut the carrots into small pieces.

Add some olive oil to the pot and sauté the onions with the carrots. Deglaze with a dash of balsamic vinegar and pour in the vegetable soup.

Peel and coarsely dice 750 g of potatoes, add them with the spices and steam over medium heat until done.

Peel the remaining potatoes, dice them and boil them in salted water until al dente. Then add to the bacon on the side.

Remove the bay leaf from the soup. Whip the soup with a blender until creamy, add the potato cubes and the bacon and season again.

Refine the cream of potato soup with chives, if desired.

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