A soup that becomes extra special with the addition of crispy smoked bacon bits.

NUMBER OF SERVINGS

• 2 servings

INGREDIENTS

• 1 kg potatoes
• 2 leeks
• 1 carrot
• 1 onion
• 40 grams of butter
• 1 teaspoon curry powder
• 2 litres stock (made with 2 vegetable stock cubes)
• 3 tablespoons finely chopped herbs (parsley, celery, chervil, sage)
• pepper, salt
• 1 dl coffee cream or whipping cream
• 200 grams lean smoked bacon cubes

METHOD OF PREPARATION

1. Peel the potatoes and cut them into cubes.

2. Wash the leeks and scrape the carrot.
3. Cut the leeks and the carrot into strips.
4. Peel and chop the onion.
5. Heat the butter and sauté the onion, carrot and leeks.
6. Add the curry powder and stir regularly.
7. Mix in the potato cubes and cook the contents of the pan in 3 dl stock for about 15 minutes until the potatoes are done.
8. Puree the soup using the hand blender or a food processor.
9. Thin the soup with the remainder of the stock and heat well.
10. Add salt and pepper to taste.
11. Fry the cubes of bacon in a frying pan.
12. Stir the cream, the garden herbs and the bacon cubes into the soup.