John Myers
Ingredients for 4 servings:
- 1 stalk(s) leek, sliced
- 500 g potatoes
- 1 can of corn
- 1 bell pepper(s), red, diced
- 100 g bacon, diced
- 2 tbsp curry, depending on spiciness and preference
- 2 packs of cream cheese with herbs
- 500 ml broth (taste as desired)
- 1 tbsp oil
- Parsley, for decoration
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
My children’s favorite recipe
Depending on time and how hungry I am, I make the soup either with boiled potatoes or with mashed potatoes. It gets better every time it’s heated up!! Option 1: Peel the potatoes, cut them into large pieces and boil them for about 20 minutes. In the meantime, wash the leek and cut it into rings. Fry it in a soup pot together with the drained corn, the sliced bell pepper and the bacon. You can add other vegetables like broccoli or similar if you like. I only add bell peppers for a splash of color. Dust with the curry powder and roast briefly. Then deglaze with stock. The amount depends on how thick or thin you want the soup to be, but you can add more at any time. Simmer the whole thing for about 10 minutes. Now mash the cooked potatoes and stir them into the soup with the cream cheese. Due to the starch in the potatoes, the whole process takes a while. Option 2: If you prefer a quicker approach, use ready-made mashed potatoes in powder form and add that at the end instead of the mashed potatoes. The amount depends on how thick or thin you want the soup to be. But be careful: allow 1 minute for the soup to swell. Whichever option you choose won’t affect the flavor.
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