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
-
30 minSmall dishsweet potato, egg, flour, shallot, fresh mint, cumin powder (djinten), curry, coriander powder (ketoembar), sunflower oil, Greek yoghurt, garlic, olive oil, white little cake, butter lettuce, cucumber,sweet potato burger with fresh yoghurt sauce -
30 minMain dishzucchini, mushrooms, onion, mini mozzarella, traditional olive oil, potato slices, balsamic vinegar, mixed salad,vegetable cheese packages with potatoes -
25 minMain dishonion, garlic, traditional olive oil, winter carrot, stalk of celery, tomato cubes, Dalla Costa gamepenne, capers, Mozzarella, fresh basil,spelled peel with tomato sauce, mozzarella and capers -
20 minMain dishSpinach, cashew nut, soft goat cheese, rösti, mature cheese, onion, egg, Red pepper,casserole of spinach with rösti
Nutrition
133Calories
Sodium0% DV0g
Fat11% DV7g
Protein6% DV3g
Carbs5% DV14g
Fiber0% DV0g
Loved it