Sauté the bacon in a saucepan, coarsely diced. Cut onions, leek and carrot into walnut-sized pieces – garlic a little smaller – all together to the bacon form, add the butter and sauté gently. In the meantime, coarsely cut (quarter) the peeled potatoes and add them to the saucepan as well. Add spices and white wine. Sauté on full heat for about 30 minutes so that the liquid evaporates. Top up with the clear soup and cook for approx.
20 min on medium low heat. Using a blender, finely mash the soup, add the whipped cream and a dash of Tabasco, season again, maybe strain.
ml
Our tip: Use bacon with a fine, smoky note!
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