Potato Cream Soup with Chanterelles

Peel the potatoes and carrot, wash and cut into small pieces. Peel and finely dice the onion.

Heat butter in a pot and sauté half of the diced onion in it over medium heat.

Add the potatoes, carrot and some thyme and briefly sweat them.

Pour in about 1 liter of water, stir in the broth, bring to a boil and simmer covered for about 20 minutes until the potatoes and carrot are tender.

Meanwhile clean the chanterelles. Finely dice the bacon.

Fry the bacon in a pan until crisp. Add the remaining diced onion and sauté until translucent. Add the chanterelles, fry while turning, and season with salt and pepper.

Puree the potato and carrot soup until smooth. Stir in about two thirds of the sour cream (do not boil again) and season with salt and pepper.

Ladle the soup into bowls, add the remaining sour cream as a dollop and distribute the bacon-chanterelles on top. Sprinkle with the remaining thyme.