in Soup Recipes

Potato and leek soup

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Ingredients for 4 servings:

  • 500 g leek
  • 500 g potatoes
  • 100 g bacon
  • 3 tbsp oil for frying
  • ¾ liter instant broth
  • nutmeg
  • pepper
  • oregano
  • ⅛ liter white wine, dry
  • Crème fraîche

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Finely chop the leek, dice the potatoes, and finely chop the bacon. Brown the bacon in about 3 tablespoons of oil and remove. Add the leek and potatoes to the fat and fry until well-cooked. Pour in about 3/4 cup stock and cook until the leek and potatoes are tender. Puree about 1/3 of the potato and leek mixture and return it to the rest. Season with nutmeg, pepper, and oregano, and return the bacon cubes. Mix the white wine with a little crème fraîche and add it just before serving. Serve with baguette.

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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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