Clean the potatoes, carrots and onion, then cut the potatoes and carrots into cubes, chop the onion and cut the bacon into strips.
Brown the onion and bacon in a pan with the butter.
Add the carrots, let them cook quickly, then add the potatoes.
Cover with the broth, bring to a boil, then cover with a lid and cook over medium-low heat for about 20 minutes.
When the potatoes are cooked, season with salt, pepper and nutmeg and blend a part of the mixture, so that it is not a velvety, but a creamy soup.
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