🍽️ Creamy Potato and Chanterelle Soup with Crispy Bacon

Name: Creamy Potato and Chanterelle Soup with Crispy Bacon
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g Leek (only the white part); 1 Cloves of garlic; 700 g Potatoes; 30 g Butter; 1 tbsp dried mushroom powder (, preferably from chanterelles or porcini mushrooms); 1,2 - 1,5 l Chicken or vegetable broth; 150 g Chanterelles; 70 g Smoked streaky bacon; 1 tsp + 2 tbsp Sunflower oil; 250 ml Whipping cream; Salt; Pepper; 1 dash Lemon juice; 2 tbsp Chive rings

580 kcal · 30 min · 4 servings

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Ingredients

100 g Leek (only the white part)
1 Cloves of garlic
700 g Potatoes
30 g Butter
1 tbsp dried mushroom powder (, preferably from chanterelles or porcini mushrooms)
1,2 - 1,5 l Chicken or vegetable broth
150 g Chanterelles
70 g Smoked streaky bacon
1 tsp + 2 tbsp Sunflower oil
250 ml Whipping cream
Salt
Pepper
1 dash Lemon juice
2 tbsp Chive rings

Instructions

1. Wash the leek thoroughly and slice it into thin rings.
2. Peel the garlic and slice it into thin pieces.
3. Peel the potatoes, wash them, and cut them into roughly equal-sized cubes.
4. Cut the bacon into thin strips.
5. Clean the chanterelles and rinse them briefly in plenty of cold water.
6. Let the mushrooms drain and spread them out on kitchen paper or a clean kitchen towel to dry.
7. Heat 1 teaspoon of sunflower oil in a frying pan over medium heat.
8. Fry the bacon strips until crispy, then remove them from the pan to keep them warm.
9. Melt 30 grams of butter in a pot over medium heat.
10. Add the leek and garlic to the butter and sweat them briefly.
11. Add the potato cubes and sweat them together for 1 minute.
12. Stir in the mushroom powder and pour in the broth.
13. Bring the soup to a boil.
14. Let the soup simmer gently for 25 minutes.
15. Pour 150 milliliters of cream into the potato soup.
16. Bring the mixture back to a boil.
17. Let the soup simmer for another 5 minutes.
18. Blend the soup finely using an immersion blender.
19. Season the soup to taste with salt and pepper.
20. Heat the remaining sunflower oil in a frying pan.
21. Fry the chanterelles in it for 2 to 3 minutes over high heat.
22. Season the mushrooms with salt, pepper, and a splash of lemon juice.
23. Pour the soup into deep plates or bowls.
24. Garnish the soup with the crispy bacon, fried chanterelles, and fresh chives.
25. Drizzle the remaining cream over the soup.
26. Serve the soup immediately while hot.

Nutrition per serving

kcal: 580
Protein: 15 g · Fett/Fat: 38 g · Carbs: 43 g