Creamy leek soup

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the leek and cut into fine rings. Peel, wash and grate potatoes. Heat both in 1 tbsp. hot fat, fry for approx. 5 minutes. Season with salt and pepper. Deglaze with stock, simmer for 15-20 minutes

2. 2

   Grate cheese. Take some leek rings out of the soup. Puree the soup with the cutting stick. Stir in cream and cheese, bring to the boil and season to taste

3. 3

   Dice the toast and cut the bacon into small pieces. Wash thyme, pluck. Leave bacon crisp, take out. Heat 1 tablespoon of fat in a frying pan. Fry the toast cubes in it until golden brown. Fry the thyme briefly. Warm the leek rings in the soup. Sprinkle with thyme, croutons and bacon

Nutrition Facts

KCAL
370 kcal

CARBS
10 g

FATS
31 g

PROTEINS
11 g