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Potato leek soup with oyster mushrooms and bacon
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Ingredients
Directions
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Cook the potato cubes in the stock for about 15 minutes.
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Bake the bacon cubes and set aside.
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Puree the potato with the stock. Spoon the oyster mushrooms and leeks through the soup and heat for about 3 minutes.
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Add the bacon and parsley and season the soup with freshly ground pepper.
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Put in the crème fraîche or pour it for serving.
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Tasty with baguette and herb butter.
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Nutrition
430Calories
Sodium0% DV0g
Fat51% DV33g
Protein26% DV13g
Carbs6% DV18g
Fiber0% DV0g
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