For the potato soup with porcini, dice the peeled potatoes and the onion and the well-cleaned root vegetables. Clean the porcini mushrooms with a damp sponge, but do not wash them and cut them into smaller pieces, chop the bacon into small cubes.
Heat 2 tablespoons of butter or lard in a soup pot, sauté the chopped onion, add the root vegetables, sauté and then add the diced potatoes. Fry briefly, add the soup and season with salt, pepper, marjoram, caraway and garlic. Now cook the potato cubes until they are soft.
Then puree the soup or whip it with a hand blender. Meanwhile, heat the remaining fat in a pan, fry the bacon cubes in it, add the porcini mushrooms and steam everything until the porcini mushrooms are crispy.
Serve the finished potato soup with porcini mushrooms in warmed soup bowls, sprinkle with the mushroom and bacon cubes and garnish with chopped parsley.