🍲 Creamy Potato Leek Soup with Crispy Bacon

Name: Creamy Potato Leek Soup with Crispy Bacon
Total time: 30 min
Yield: 4 servings
Ingredients: 2 stalks leek; 400 g firm-cooking potatoes; 1 clove garlic; 100 g pancetta; 2 tbsp olive oil; 1 l meat broth; 2 fresh bay leaves; salt; nutmeg (freshly grated); pepper (from the mill); 2 tbsp freshly chopped parsley

313 kcal · 30 min · 4 servings

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Ingredients

2 stalks leek
400 g firm-cooking potatoes
1 clove garlic
100 g pancetta
2 tbsp olive oil
1 l meat broth
2 fresh bay leaves
salt
nutmeg (freshly grated)
pepper (from the mill)
2 tbsp freshly chopped parsley

Instructions

1. Wash the leek thoroughly and remove the tough ends. Slice the vegetable into thin rings.
2. Peel the potatoes and cut them into small cubes.
3. Peel the garlic and chop it very finely.
4. Cut the pancetta (Italian bacon) into narrow strips.
5. Heat oil in a pot and fry the pancetta together with the garlic for 1 to 2 minutes.
6. Add the leek rings and sauté them briefly.
7. Add the potato cubes and pour in the vegetable broth.
8. Add the bay leaves to the soup.
9. Season the soup with salt, a pinch of ground nutmeg, and black pepper.
10. Let the soup simmer gently over low heat for about 20 minutes until the potatoes are cooked through.
11. Finely chop fresh parsley and stir it into the finished soup.
12. Remove the bay leaves according to taste.
13. Taste the soup one last time and serve it hot.

Nutrition per serving

kcal: 313
Protein: 8 g · Fett/Fat: 22 g · Carbs: 21 g