← All recipes

🍲 Creamy Leek and Potato Soup with Crispy Bacon

265 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• 1 stalk leek
• 100 g breakfast bacon (in slices)
• 2 tbsp rapeseed oil
• 800 ml vegetable broth
• salt
• pepper
• 10 g parsley (0.5 bunch)
• 150 g sour cream

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small, bite-sized cubes.
3. 3. Wash the leek and shake it dry.
4. 4. Slice the leek into thin rings.
5. 5. Cut the breakfast bacon into thin strips.
6. 6. Heat some oil in a large pot.
7. 7. Fry the bacon strips in the hot oil until crispy.
8. 8. Add the leek rings and the potato cubes to the pot.
9. 9. Sauté the vegetables briefly until they are fragrant.
10. 10. Deglaze the mixture with the vegetable broth.
11. 11. Season the soup with salt and pepper to taste.
12. 12. Simmer the soup over medium heat for 20 minutes.
13. 13. Wash the parsley and shake it dry.
14. 14. Slice the parsley leaves into fine strips.
15. 15. Stir the sour cream into the finished soup.
16. 16. Taste the soup one last time and adjust seasoning if needed.
17. 17. Serve the soup garnished with the parsley strips.

Nutrition per serving

• kcal: 265
• Protein: 11 g · Fett/Fat: 14 g · Carbs: 23 g