Cream of Potato Soup

How to prepare cream of potato soup

1. Cut the bacon into larger slices. Lightly fry in hot oil.
2. Add the carrots and the white part of the leek cut into rounds, chopped onion, and celery root cubed. Continue to fry everything over low heat for another 10 minutes, until the vegetables soften.
3. Add the cubed potatoes, salt, pepper and 4 cups of water.
   * I added 10 homemade beef bouillon cubes and the rest water for a more intense flavor.
4. Boil everything over medium heat for about 30 minutes, until the vegetables are well cooked. Remove the smoked meat from the pot and set aside to cool.
5. Strain the vegetables, retaining the broth which we will need in the next step.
6. In the food processor, puree the vegetables until smooth. Then add the broth (with the processor running) until the cream soup reaches the desired consistency (I added 2 cups of broth).
   * I had one cup of broth left over which I put in the fridge to use for other dishes
8. Put the cream soup back in the pot and set the heat to low.
9. Add the sour cream and stir until homogeneous.
10. Finely chop the tarragon and add it to the cream soup.
11. Cut the smoked meat into cubes and add it to the pot as well. Leave everything on low heat for another 2-3 minutes and adjust the salt.
12. Serve sprinkled with chives and bread croutons or mushroom croutons (see here how to prepare mushroom croutons).

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