Cream of Potato Soup

First peel the onions and potatoes. Clean the leeks and celery.

Roughly chop the potatoes, onions, leeks and celery and sauté briefly with butter in a pot.

Add the soup and simmer on low heat for 45 minutes.

Cut the bacon into small cubes, fry in a pan until crispy and skim.

Finely puree the potato soup with a blender, season with sea salt and nutmeg and refine with the cream.

Spread the crispy bacon and the chives over the cream of potato soup and serve the soup immediately.

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