Berliner potato soup

Name: Berliner potato soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Potatoes; 1 collar Soup Greens; 2 Onions; 80 g streaky smoked bacon; 1 TABLESPOON Oil; 800 ml Vegetable broth (instant); 5 Stem(s) Marjoram; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Potatoes
1 collar Soup Greens
2 Onions
80 g streaky smoked bacon
1 TABLESPOON Oil
800 ml Vegetable broth (instant)
5 Stem(s) Marjoram
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel, wash and cut the potatoes into pieces. Clean, wash and chop the soup greens. Onions peel and chop. Cut bacon into small pieces. Heat oil in a pot.
2
Fry onions and 60 g bacon. Add potatoes and soup vegetables, fry briefly. Deglaze with vegetable stock. Wash the marjoram and add 2 stems. Bring to the boil and cook over medium heat in an open pot for about 15 minutes.
3
In the meantime, pluck the leaves of the remaining marjoram, except for some garnish, and put them aside. Leave the rest of the bacon in a hot pan until crispy. Remove the marjoram stalks from the soup. Purify the soup.
4
Add cream. Bring to the boil again and season to taste with salt, pepper and marjoram leaves. Arrange soup on plates, garnish with bacon and marjoram.