Potato Soup with Poppy Seeds and Bacon Strips

Peel and finely chop the onions. Wash and peel potatoes and cut into cubes. Cook onion and potatoes in water or vegetable broth until soft, about 20 minutes. Then puree the soup, add poppy seeds and boil again briefly. Season with pepper and salt, remove from heat and stir in sour cream. Heat a non-stick frying pan and fry the bacon slices briefly until crispy. Arrange soup in deep plates or bowls and serve garnished with the bacon.

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