in Germany

Potato and leek soup with bacon

updated

Spread the love

Ingredients for 4 servings:

  • 300 g leek
  • 250g bacon
  • 30 g butter or margarine
  • 750 ml vegetable stock
  • 200 g crème fraîche
  • 50 g mashed potato powder
  • 1 bunch of parsley
  • e.g. salt and pepper
  • nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

quick, delicious soup

Clean the leek and slice into rings. Cut the bacon into strips and fry in the margarine. Add the leek and sauté. Pour in the broth and simmer for about 5 minutes over medium heat. Stir in the puree powder and crème fraîche and bring back to a boil. Chop the parsley. Season the soup generously with salt, pepper, and nutmeg and sprinkle with freshly chopped parsley. Serve with baguette and a green salad. Tip: Meatballs can also be added to the soup if desired.

Facebook Comments

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.

Gnocchi in mushroom, cheese, and ham cream sauce

Hazelnut cream