Potato Soup with Chanterelle

For the potato soup with chanterelle peel and dice the potatoes. Clean and dice the leek and carrot. Sauté everything together in the fat, pour in the vegetable stock and cook for 15 minutes.

Dice the bacon and fry it in a frying pan. Clean the chanterelles and fry them for 8 to 10 minutes. Add half of the cress with the sour cream to the soup.

Puree soup, add bacon and chanterelle mixture. Season to taste with salt and freshly ground pepper and garnish with the remaining cress.

Preparation Tip:

Use a bacon with a strong flavor - this will give the potato soup with chanterelles a delicate taste.

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