Potato Soup with Leek and Bacon
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
301
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 301 kcal | (14 %) | ||
| Protein | 7.2 g | (7 %) | ||
| Fat | 24.8 g | (21 %) | ||
| Carbohydrates | 12.5 g | (8 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- Beef stock
- 300 grams potatoes
- 750 milliliters Beef broth
- 200 grams Leeks
- 250 milliliters cream
- Salt, nutmeg and freshly ground pepper
- 4 thin Bacon
- 10 grams butter
- scallions
Preparation steps
1.
Rinse leeks, trim and cut green and white portions separately into rings. Rinse potatoes, peel and dice.
2.
Place beef broth and green leeks in a pot and simmer for 10 minutes over low heat. Add potato cubes to the pot and cook for 10-12 minutes. Set aside a few potato cubes for garnish. Puree potato soup with an immersion blender.
3.
Add white leeks to the pot and mix. Add cream, mix and season with salt, pepper and nutmeg. Bring to a boil. Cut bacon into thin strips and fry until crisp in a cast iron skillet in butter. Add bacon and reserved diced potatoes to the soup and serve sprinkled with chives.
