Traditional Potato Soup (Print Version)

# Ingredients:

01 - 1 clove of garlic, finely chopped.
02 - 3 carrots, cut into small cubes.
03 - 1/4 cup fresh parsley, chopped.
04 - 2 diced tomatoes.
05 - 1 large leek, cleaned and sliced.
06 - 6 cups good-quality chicken stock.
07 - 2 pounds of waxy potatoes, cut into small chunks.
08 - 1 bay leaf.
09 - 1/2 teaspoon of dried rosemary.
10 - 1 large onion, diced.
11 - 8 ounces of bacon, cut into pieces.
12 - 1 1/2 cups of chopped celeriac.
13 - 3/4 teaspoon sea salt.
14 - 1/2 teaspoon marjoram (dried).
15 - 1/2 teaspoon of freshly ground pepper.
16 - 1/2 teaspoon of dried thyme.

# Instructions:

01 - Crisp up the bacon in a pan, add the onion, and cook it all until the onions are golden, about 6-8 minutes.
02 - Throw in the garlic and let it cook for another minute.
03 - Toss everything except parsley into the pot. Let it boil, then turn the heat down, cover it, and let it simmer for 30-40 minutes.
04 - Mix in parsley and let it cook for one more minute. Adjust seasoning with salt and pepper if needed.

# Notes:

01 - Even tastier the day after cooking.
02 - A perfect soup to prepare ahead of time.
03 - Choose waxy potatoes for the ideal texture.

Back