How to make
Peel the potatoes and carrots and finely chop them.
Finely chop the onion and celery as well. Put all of the vegetables in a pot and pour water, which covers them and is about 3 fingers above them.
Pour 3 spoons of olive oil and salt. Boil, until the vegetables soften and remove them from the heat.
Add 3 tablespoons of cream cheese and liquidize the potato soup.
Fry the bacon strips separately.
Distribute the cream soup into bowls and place a slice of bacon in each. Season with parsley or marjoram and serve it.
The light cream soup with potatoes and bacon is ready.
