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Stew: Potato – Leek Soup

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Stew: Potato – Leek Soup

The perfect stew: potato – leek soup recipe with a picture and simple step-by-step instructions.

  • 1 kg Potatoes
  • 150 g Lean bacon
  • 1 liter Vegetable broth
  • 2 – 3 Leek sticks
  • 1 bunch Spring onions fresh
  • 1 a cup Cream light 14.5%
  • 1 bunch Chives fresh
  1. Peel the potatoes, cut into cubes and wash. Clean the leek and spring onions, cut into rings and wash thoroughly. Wash the chives, shake dry and cut into small rolls. Cut the bacon into cubes.
  2. Cook the potato cubes and bacon in the broth for 15 minutes. Mix in the cream, leek and spring onions and simmer gently for another 5 – 8 minutes. Add the chives and serve. If necessary, season with salt and pepper.
Dinner
European
stew: potato – leek soup

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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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