in Soup Recipes

Leek soup with bacon

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Ingredients for 4 servings:

  • 500 g leek
  • 1 onion(s)
  • 250 g potatoes
  • 100 g bacon, streaky
  • ¾ liter broth
  • 1 clove(s) garlic
  • 1 tbsp Thyme, fresh, chopped or 1/2 tsp Thyme, shredded
  • some nutmeg, grated
  • Pepper, ground
  • Salt
  • ⅛ liter yogurt
  • 2 tbsp parsley
  • 1 tbsp lemon juice
  • 1 egg yolk

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash the leek and cut into thick slices. Peel the onion and dice it finely. Peel the raw potatoes and cut them into thin slices. Dice the bacon and fry briefly. Add the onion and fry for a few more minutes. Add the leek and sauté for about 5 minutes. Pour in the stock (or 3/4 l water and 1 1/2 stock cubes), stir, add the potato slices and crushed garlic. Season with thyme, nutmeg, pepper, and salt. Once boiling, cover and simmer for about 25 minutes. Mix the yogurt, parsley, lemon juice, and egg yolk well and stir into the soup. Season with salt and pepper and serve as soon as possible.

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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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