Potato and leek soup with bacon
Recipe for classic potato and leek soup with fried bacon and leeks.
Servings 4 servings
Calories 596kcal
Ingredients
Potato and leek soup
- 25 g butter
- 1 onion, roughly chopped
- 400 g leeks, sliced - save the green tops
- 1,2 kg potatoes, peeled and diced
- 1 l chicken stock
- 100 ml cream or a light cream alternative (optional)
- Salt and freshly ground black pepper
Bacon and leeks
- 300 g bacon, cut into small cubes (lardons)
- 200 g leeks - e.g. the reserved green tops, sliced
- Salt and freshly ground black pepper
- A little oil, if needed
To serve
Instructions
- Melt the butter in a large saucepan and sweat the onion and leeks for a couple of minutes.
- Add the potatoes and the stock and bring to the boil. Turn the heat down, cover with a lid and let the soup simmer for 20 minutes, or until the vegetables are tender.
- Meanwhile, fry the bacon in a frying pan until crisp. Add a little oil if needed.
- When the soup is almost ready, add the leek tops to the pan and fry them with the bacon while you finish the soup. Season with freshly ground pepper.
- Blend the soup until smooth, add the cream and season to taste with salt and plenty of freshly ground pepper. Adjust the consistency with more stock if you prefer a thinner soup.
- Serve the soup with crème fraîche and the bacon and leek mixture.
Nutrition
Calories: 596kcal | Carbohydrates: 79g | Protein: 26g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 84mg | Sodium: 1695mg | Potassium: 1901mg | Fiber: 10g | Sugar: 11g | Vitamin A: 3036IU | Vitamin C: 79mg | Calcium: 165mg | Iron: 6mg