Potato Soup

Quick version of an old fashion winter soup

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Ingredients

100 g	slab bacon, diced
1 kg	potatoes, sliced
1 large	onion(s), diced
5 medium	carrots, sliced
¹/₂	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

Preparation time: ca. 30 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a

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.