Boil the potatoes with the skin in salted water with caraway seeds, drain and cool a little. Peel and cut into thick slices. Dice the bacon and the peeled onions and sauté them in butter in a saucepan. Sprinkle with flour and sauté until light. Pour in hot clear soup, sweet and sour whipped cream, stirring to bring to a boil. Season with pepper, nutmeg, salt and herbs. Pour in the potatoes and heat.
Serve with roast meat and leaf salad.
Our tip: Use a deliciously spicy bacon for a delicious touch!