Summary

Ingredients

• 2 leek stick (s)
• 200 g cream
• 1 slice bacon
• 2 teaspoons butter
• 1 teaspoon, leveled chicken broth
• 1 tablespoon oil
• salt and pepper

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Instructions

1. First cut into the leek lengthways and clean under cold water. Cut into rings and set aside for the time being.
2. Dice the bacon and drain in 1 tablespoon of oil. When the fat is well drained, add the leek and fry for a few minutes while adding 2 teaspoons of butter. When the butter has melted, sprinkle 1 teaspoon of chicken stock over it and mix well.
3. Then add the cream and simmer for about 20-30 minutes, until the cream has thickened a little. If you don`t want to wait that long, as soon as the leek is done, stir in a little starch with water to thicken the sauce.
4. If the sauce is too thick, it can be diluted with a little milk. Finally, add salt and pepper to taste. But be careful, the sauce is already well seasoned with the bacon and chicken broth. I don`t add salt myself at all.
5. Boiled potatoes go well with it.