Cream soup of leek and potatoes with bacon
4 servings
60 minutes
Leek and potato cream soup with bacon is a refined dish of European cuisine that embodies comfort and delicate flavor. Its roots trace back to traditional French recipes where leek holds a prestigious place. The gentle combination of sweet leek and starchy potato creates a velvety texture, while aromatic bacon adds a savory note. Cream gives the soup richness and softness, making it an ideal choice for warming lunches. This soup pairs wonderfully with crispy baguette and fresh herbs, and its versatility allows it to be served as a light starter or a full dinner. The harmony of flavors and creamy consistency make it a favorite choice for gourmets who appreciate simplicity and elegance in every spoonful.
1
Melt butter in a pot and fry 3 chopped bacon pieces and chopped onion until golden. Add thinly sliced leek and chopped potato, mix, reduce heat, and cover. Cook for 5 minutes, shaking the pot occasionally.
- Butter: 25 g
- Smoked bacon: 7 pieces
- Onion: 1 head
- Leek: 400 g
- Potato: 3 pieces
2
Pour in the broth and bring to a boil. Add salt and pepper. Cover and simmer for 20 minutes until the vegetables are tender. Slightly cool and blend until smooth.
- Vegetable broth: 1.4 l
3
Heat the pan well and fry the remaining bacon, cut into thin strips, until crispy.
- Smoked bacon: 7 pieces
4
Return the soup to the pot and add cream. Season with salt and pepper, warm slightly, pour into plates, and serve topped with crispy bacon.
- Cream 30% fat: 150 ml
