Carrot and Potato Soup

Ingredients

Potatoes 250 g

Carrots 1

Celery (stalks) 1

Water 600 ml

Onion 1

Garlic 2 cloves

Marjoram 1 tsp

Salt to taste

Pepper to taste

Bacon to taste

Green onions to taste

Coarsely chop the celery and peeled potatoes and carrots. Cover with water, add salt, and cook until the vegetables are tender (about 15-20 minutes). A couple of minutes before they're done, add the marjoram.

While the vegetables are cooking, dice the onion and fry until lightly golden. Finally, add the chopped garlic and turn off the heat after half a minute.

Add the onion and garlic mixture to the vegetables and puree in a blender. Season with pepper, check for salt, and add more broth if desired. Serve delicious with finely chopped green onions and fried bacon bits.

Enjoy!