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Potato & Leek Soup with Crispy Bacon
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Potato & Leek Soup with Crispy Bacon

50 minServes 4Nutri-Score C€€
from @butt.erhand48 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • potatoes (peeled and cubed)Produce800 g
  • leeks (washed and sliced)Produce3 pieces
  • onion (chopped)Produce1 piece
  • garlic (roasted, cloves squeezed out)Produce4 pieces
  • butter (for frying)Dairy40 g
  • olive oilPantry15 ml
  • vegetable stockPantry1 litre
  • bacon (diced)Meat150 g
  • creamDairy100 ml
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g
  • chives (chopped, to garnish)Produce10 g

per serving

Nutrition

317kcal

Carbs
36 g
Proteins
8 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Immersion blender
  • Ladle

step by step

Method

  1. Roast the garlic

    • Roast the garlic cloves until soft and golden.
    • Squeeze the flesh out of the skins and set aside.
    Step 1

  2. Crisp the bacon

    • Fry the diced bacon in a dry frying pan until golden and crispy.
    • Drain on paper towel and set aside.
    Step 2

  3. Soften the vegetables

    • Melt the butter with the olive oil in a stockpot.
    • Add the sliced leeks and chopped onion and cook gently until soft and translucent.
    • Stir in the roasted garlic.
    Step 3

  4. Simmer the soup

    • Add the potatoes and vegetable stock.
    • Season with salt and pepper and bring to a boil.
    • Lower the heat and simmer until the potatoes are tender.
    Step 4

  5. Blend and finish

    • Blend the soup until smooth with an immersion blender.
    • Stir in the cream and adjust the seasoning.
    Step 5

  6. Serve

    • Ladle the soup into bowls.
    • Top with the crispy bacon bits and chopped chives.
    Step 6
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