Cream of Zucchini and Potato Soup with Bacon Chips

For the zucchini and potato cream soup, peel the spring onion, cut into thin rings and sauté briefly in butter. Peel the potatoes, wash the zucchini and cut both into small cubes. Fry briefly together with the onions.

Then add the water and a pinch of beef broth. Add 1 slice of bacon. Let the soup simmer until the potatoes are soft. (about 15 minutes).

Remove the pot from the heat, take out the slice of bacon and then puree the soup with a hand blender. Season to taste with whipping cream, salt, pepper, garlic salt and the juice of half a lemon. If necessary, dilute with a dash of water.

Cut 4 slices of bacon into small strips and fry well until crispy. Serve the soup together with the bacon chips.

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