Potato Soup in Bread

For the potato soup in bread, first cook the potatoes with skin in salted water, then peel and coarsely dice.

Peel and finely dice the onion and sauté with the bacon rind in 20 g of hot butter until golden. Add the potatoes, deglaze with white wine and reduce by half. Add the vegetable stock, season with freshly grated nutmeg, salt, pepper and bay leaf spice and continue cooking for 5 minutes.

Pluck the thyme leaves from the stems. Remove bacon rind and bay spice.

Cut a small lid off the bread loaves. Carefully pluck out the loose bread crumbs with a fork. Press the inside of the loaves firmly until smooth. Add 100 g bread crumbs and crème fraîche to the soup, bring to the boil briefly and puree finely with a hand blender.

Clean the leek, rinse and cut only the white and light green into fine strips. Cut streaky bacon also into fine strips and fry with the leek in the remaining butter, turning. Add the thyme to the soup. Pour the soup into the bread loaves. Spread the bacon and leek evenly over the potato soup in the bread.

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