| Potato Soup
Quick version of an old fashion winter soup)
| 100 g | slab bacon, diced |
| 1 kg | potatoes, sliced |
| 1 large | onion(s), diced |
| 5 medium | carrots, sliced |
| ½ | celery root or 4 stalks celery, cubed |
| 1 medium | leek, thickly sliced |
| 1 l | vegetable broth, instant |
| 1 | bay leaf |
| 3 | juniper berries |
| 1 tsp | salt |
| pepper | |
| 100 ml | sweet cream, optional |
| chives or parsley, chopped |
Method
In a sauce pan brown the bacon. Pour out most of the grease, leaving 1 to 2 tbsp. in the pot. Sauté all vegetables except potatoes for 5-8 minutes.
Add broth, potatoes and seasoning. Salt and pepper to taste. Bring to a boil and cook for at least 30 minutes. With a sturdy whisk beat the soup until potatoes fall apart. Add sweet cream and heat up - do not bring to a boil. When serving sprinkle with chives or parsley.
Notes:
Dry texture potatoes are the best for this soup, it will make a thicker consistency, especially if you omit the sweet cream.
For meat lovers:
Use left-over baked ham (250g) instead of bacon, sauté with 1tbsp. of butter and follow the recipe from adding the vegetables.
Add broth, potatoes and seasoning. Salt and pepper to taste. Bring to a boil and cook for at least 30 minutes. With a sturdy whisk beat the soup until potatoes fall apart. Add sweet cream and heat up - do not bring to a boil. When serving sprinkle with chives or parsley.
Notes:
Dry texture potatoes are the best for this soup, it will make a thicker consistency, especially if you omit the sweet cream.
For meat lovers:
Use left-over baked ham (250g) instead of bacon, sauté with 1tbsp. of butter and follow the recipe from adding the vegetables.
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Author: Bookkeeper 
  member since 05/03/2008 
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