in Soup Recipes

Leek cream soup

updated

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Ingredients for 4 servings:

  • 2 stalk(s) leeks
  • 4 slice(s) smoked bacon
  • 750 ml beef stock
  • 125 ml milk
  • 1 pkt. mashed potato powder
  • 1 tbsp crème fraîche
  • 125 ml cream
  • Pepper, white
  • Nutmeg, freshly grated

Instructions

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

Trim, wash, and slice the leeks. Fry the bacon until crispy and remove from the pan. Sauté the leek rings in the bacon fat and deglaze with the meat broth. Cook for 10 minutes. Then stir in the milk and puree powder and return to the heat. Season with crème fraîche, salt, and white pepper. Add freshly grated nutmeg, if desired! Whip the cream until semi-stiff. Serve the soup and crumble the bacon strips. Place a dollop of cream on the prepared plate. Sprinkle with the bacon crumbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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