A deliciously creamy leek soup with crispy pieces of bacon.

NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Hand blender or food processor

INGREDIENTS

• 800 grams creamy/starchy potatoes
• 5 leeks
• 2 tablespoons olive oil
• 3 stock cubes, beef or chicken
• 1½ litre tap water
• 150 grams bacon cubes
• 200 ml crème fraîche (or single cream)
• 25 grams chives

METHOD OF PREPARATION

• Peel the potatoes and cut them into small cubes.
• Wash the leeks and cut them into rings.
• Heat the oil in a soup pan and sauté the potatoes and the leeks over low heat for 5 minutes.
• Add the water and the stock cubes and bring to a boil. Let the soup cook for 15 minutes.
• Fry the bacon pieces in their own fat in a frying pan for 3 minutes until brown and crispy. Allow to drain on paper towels to remove the excess fat.
• Remove the soup from the heat and puree with a hand blender or in a food processor.
• Mix in the crème fraîche and season to taste with salt and pepper.
• Divide the soup in bowls or deep plates and divide the bacon on top.
• Cut the chives into pieces and sprinkle on top as a garnish.