Potato and leek cream soup

Ingredients for 2 servings:

• 200 g potatoes
• salt water
• ½ leek(s)
• ½ carrot(s)
• ½ onion(s)
• 50g bacon
• 500 ml meat broth or vegetable broth
• 50 ml cream
• 1 tbsp butter or clarified butter
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the potatoes into small cubes (approx. 0.5 – 1 cm) and boil in salted water for approx. 5 minutes. Drain the water and set aside approx. 2 tablespoons of the diced potatoes. Pour the broth over the rest and puree with a hand blender until smooth. Now add the remaining potato cubes. If you don’t like potato chunks in your soup, puree all the potatoes. Quarter the leek and cut into thin pieces. Dice the onion and bacon. Finely grate the carrot. Put the butter in a pan and lightly brown the bacon. Add the onion and carrot, and 2 minutes later, add the leek. Sauté everything for approx. 5 minutes. Add the steamed vegetables and bacon to the pot with the potatoes and simmer gently for approx. 10 minutes (careful, it burns easily!). Season with salt and pepper. Remove the pot from the heat and stir in the cream, then serve.