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 dishegg noodles, portobello, peanut oil, wok sauce oyster garlic, freshly cut pointed cabbage, carrot julienne, medium sized egg, salad onion,noodles with portobello and oyster sauce
-
20 minMain dishchicken breast, traditional olive oil, couscous, boiling water, deep-frozen green beans, dried basil, onion, raisins, apricot jam, orange juice,couscous with chicken fillet and apricot jus
-
20 minMain dishflour, milk, egg, butter, liquid baking product, young cheese, cooked ham,pancakes galette with ham and fried egg
-
25 minMain dishwhite quick-cooking rice, onion, baking flour, mushrooms, traditional olive oil, coconut milk, curry powder,white rice with vegetable curry in coconut curry sauce
Nutrition
133Calories
Sodium0% DV0g
Fat11% DV7g
Protein6% DV3g
Carbs5% DV14g
Fiber0% DV0g
Loved it