Filter
Reset
Sort ByRelevance
Rachel True
Potato leek soup
Tasty meal soup with potato, leek and bacon.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut into cubes. Wash and cut the leek in rings.
-
Heat the oil in a soup pan and fry the potato and leeks for 5 minutes on low heat.
-
Pour in the water, add the bouillon tablets and bring to the boil. Cook the soup for 15 minutes.
-
Meanwhile, heat the oil and fry the bacon slices in 3 min. Brown and crispy. Put them on a piece of kitchen paper.
-
Remove the soup from the heat and puree with a hand blender. Stir in the crème fraîche and season with salt and pepper.
-
Cut the chives into pieces. Divide the soup over the plates, spread the bacon over it and sprinkle with the chives.
Blogs that might be interesting
-
15 minMain dishgarlic, rosemary, olive oil mild, fresh spinach, cuisine bio (vegetable oat cream), Mezzelune ceci e lenticchie vegan, colored snoepto, lemon,vegan mezzelune with tomatoes and creamy spinach sauce -
90 minMain dishsticking potato, fresh pumpkin, Red onion, garlic, lemon, chicken bolt, traditional olive oil, Cherry tomatoes, fresh basil,roasted chicken with vegetables on the baking tray -
20 minMain dishbutter, flour, milk, nutmeg, oil, onion, garlic, Kale, lasagne sheets, raw ham, mature cheese,lasagna with kale and ham -
60 minMain dishwhite coal, olive oil, onion, garlic, minced beef, pine nuts, hands of parsley, dried fresh mint, pepper and salt, allspice, lemon,stuffed icicles of cabbage
Nutrition
133Calories
Sodium0% DV0g
Fat11% DV7g
Protein6% DV3g
Carbs5% DV14g
Fiber0% DV0g
Loved it