Potato and savoy soup with bacon

Name: Potato and savoy soup with bacon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 discs streaky bacon; 1 Leek (leek; approx. 300 g); 1 stalk of celery; 600 g Potatoes (floury cooking); 1 1/4 l Chicken broth; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 600 g Savoy cabbage; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

It's soup day! And because the weather is so horrible in most parts, a very special soup will be served today: Potato-Wirsing-Soup with bacon.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 discs streaky bacon
1 Leek (leek; approx. 300 g)
1 stalk of celery
600 g Potatoes (floury cooking)
1 1/4 l Chicken broth
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
600 g Savoy cabbage
7-10 Tbsp Pepper

Directions

1
Fry the bacon in a pot while turning it until crisp. Clean and wash the leek and cut into fine rings. Clean and wash the celery and cut into fine slices. Peel, wash and chop the potatoes. Remove bacon from the pan.
2
Sauté leek, celery and potatoes in bacon fat for about 5 minutes.
3
Deglaze with broth, bring to the boil and simmer for about 15 minutes in a closed saucepan. Season with salt and nutmeg.
4
Clean and wash the cabbage, cut into fine strips from the stalk, add to the soup, bring to the boil and cook for another 12 minutes. Season to taste with salt and pepper. Arrange soup and crumble bacon over it.
5
Tip for a creamy consistency: puree the soup before adding the cabbage and dilute it with some broth if necessary.