Potato soup with leek and bacon

Ingredients for 4 servings:

• 600 g potatoes
• 3 stalk(s) leeks
• 500 ml broth
• 300 g bacon (wammerl)
• Salt
• pepper
• nutmeg
• ½ cup sour cream

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Dice the potatoes and cook in the broth until tender. Dice the pork belly and cut the leek into rings. Brown the pork belly in a pan, then sauté the leek for a bit. Purée the potatoes. If the soup is too thick, simply add a little more water and season with salt, pepper, and nutmeg. Add the pork belly and leek. Cook until the leek is soft. Finally, add the sour cream. Tip: You can also cook a few carrots with the potatoes.