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Cream of Potato Soup with Leeks and Bacon
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 onion
- 1 stalk Leeks
- 400 grams potatoes
- 3 Tbsps Canola oil
- 60 grams Bacon
- 500 milliliters Vegetable broth (or chicken broth)
- salt
- freshly ground peppers
- 2 bay leaves
- ½ tsp gerebelter thyme
- 150 milliliters Whipped cream
- 80 grams Bacon (in slices)
- scallions (for garnish)
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Preparation steps
1.
Peel the onion and chop. Trim leeks, rinse, chop and drain thoroughly in a colander. Peel the potatoes and cut into cubes. Heat the canola oil in a saucepan, sauté onion, leek and bacon while stirring until lightly browned. Add the potatoes, pour in the broth and bring to a boil. Add bay leaves and thyme, season with salt and pepper.
2.
Cook at medium temperature for about 20 minutes, until the potato cubes are soft cooked. Remove the bay leaves and puree the contents of the pot finely together with the cream in a blender. Bring to a boil and season with salt and pepper. Chop the bacon finely and cook until lightly browned in a dry pan. To serve, ladle the soup in bowls, top with the bacon and garnish with chives.
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