Creamed leeks with bacon

Ingredients for 2 servings:

• 2 leek(s)
• 200 g cream
• 1 slice(s) bacon
• 2 tsp butter
• 1 tsp, leveled chicken broth
• 1 tbsp oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simply

First, cut the leek lengthwise and clean it under cold water. Cut it into rings and set it aside. Dice the bacon and fry it in 1 tablespoon of oil. When the fat is well rendered, add the leek and fry for a few minutes, while adding 2 teaspoons of butter. Once the butter has melted, sprinkle over 1 teaspoon of chicken stock and mix well. Then add the cream and simmer for about 20-30 minutes, until the cream has thickened slightly. If you don’t want to wait that long, you can also add a little starch mixed with water once the leek is cooked to thicken the sauce. If the sauce is too thick, you can thin it with a little milk. Finally, add salt and pepper to taste. But be careful, the bacon and chicken stock already give the sauce a good seasoning. I don’t add any more salt myself. Boiled potatoes go well with this.