Potato soup 

Potato soup is a very easy first course to make, genuine but very tasty, perfect for mid-seasons or during winter or spring, an excellent alternative to the traditional pasta dish. In this case I used a little bacon to temper the sweetness of carrots, but if you want you can omit the bacon and decrease or eliminate the carrots, perhaps replacing them partly with the potatoes themselves and partly with celery that I think with potatoes is always good. You can also add a couple of cherry tomatoes to make the final result even more colorful, as well as you can vary the aromas, perhaps adding rosemary or the most delicate marjoram. In short, I propose what for me is the perfect version, but you can customize it at will, obviously ;)

The potato soup is a hot, comfort, rich dish, based on potatoes, but not only: onion, celery, carrot and carrots enrich and color the soup; Parmesan or parmesan crusts (fridge leftovers) added at the end of cooking, softening in a pot over low heat, giving the potato soup a full-bodied taste and flavor, important really exquisite. Particularly suitable for autumn winter and spring periods, the potato soup is an enveloping and hearty dish to which pasta can be added, small or medium-sized, to turn into an even more consistent dish, a single dish I would dare to say in all respects. Delicious and genuine, it is also suitable for children.

Ingredients

600 gr of potatoes

200 gr of carrots

200 gr celery

100 gr of smoked bacon

1 onion

1 l vegetable broth

30 g butter

nutmeg

salt

pepper

parsley

Preparation

Clean potatoes, carrots, celery and onion, then cut potatoes and carrots into cubes, chop the onion and cut the bacon into slices. Sauté onion and bacon in a pan with butter. Add the carrots, let them flavor quickly, then add the potatoes. Cover with the broth, bring to a boil, then cover with a lid and cook over medium-low heat for about 20 minutes. When the potatoes are cooked, season with salt, pepper and nutmeg and blend a part of the mixture, so that it is not a velvety, but a creamy soup. The potato soup is ready: decorate with fresh parsley and serve.