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Rachel True
Potato leek soup
Tasty meal soup with potato, leek and bacon.
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Ingredients
Directions
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Peel the potatoes and cut into cubes. Wash and cut the leek in rings.
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Heat the oil in a soup pan and fry the potato and leeks for 5 minutes on low heat.
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Pour in the water, add the bouillon tablets and bring to the boil. Cook the soup for 15 minutes.
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Meanwhile, heat the oil and fry the bacon slices in 3 min. Brown and crispy. Put them on a piece of kitchen paper.
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Remove the soup from the heat and puree with a hand blender. Stir in the crème fraîche and season with salt and pepper.
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Cut the chives into pieces. Divide the soup over the plates, spread the bacon over it and sprinkle with the chives.
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Nutrition
133Calories
Sodium0% DV0g
Fat11% DV7g
Protein6% DV3g
Carbs5% DV14g
Fiber0% DV0g
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