Potato Soup with Porcini Mushrooms

Cut the cleaned leek and the cleaned porcini mushrooms into pieces. Cut some of the porcini mushrooms into fine slices for the garnish and set aside. Peel the potatoes and cut into fine cubes. Cut the onion into fine cubes as well and sauté in butter until translucent. Add leek, porcini mushrooms and potatoes and sauté briefly. Then add soup and simmer covered for about 10-12 minutes. In the meantime, heat some oil in a frying pan for the garnish. Add the bacon cubes and porcini mushrooms and sauté. Add the bread cubes and roast until golden. Take everything out and let it drain on paper towels. Then mix with chopped parsley and cover and keep warm. Now finely puree the soup with a blender and strain through a sieve. Stir in whipped cream and blend again until frothy. Finally, season to taste with salt, pepper and nutmeg. Divide the soup among hot plates and add the prepared garnish.

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