Potato Soup

Instructions

1. Peel 250 g of floury potatoes and cut them into even 2 cm cubes. Finely dice 40 g of onion, cut 50 g of leek into 5 mm half-moons, and dice 40 g of carrot and 30 g of celeriac to about 1 cm.
2. Cut 30 g of smoked streaky bacon into thin strips and render them in a dry saucepan over medium heat for 4-5 minutes until crisp and golden. Lift the bacon out with a slotted spoon onto kitchen paper, leaving the fat in the pan.
3. Add 2 tsp of butter to the bacon fat, lower the heat to medium-low and sweat the onion, leek, carrot and celeriac for 5-6 minutes, stirring, until the onion is translucent and the vegetables smell sweet. Do not let them brown.