Summary

Ingredients

• 600 g potato (s), floury-boilin
• salt
• 0.5 liter ½ vegetable stock, (instant or self-cooked)
• 300 g leek
• 50 g bacon, streaky
• 1 onion (s)
• 1 tablespoon oil
• Pepper, black, freshly ground
• 1 pinch marjoram, dried
• 100 g sour cream
• 2 tablespoon chives, cut into rolls

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Instructions

1. Peel, wash and dice the potatoes. Cover the potato cubes with 1/2 teaspoon salt and cook the vegetable stock for 20 minutes. Thoroughly clean the leek, cut in half lengthways, wash and cut into strips. Put the leek strips in a little boiling water and cover and cook for 5 minutes over low heat. Dice the bacon. Peel the onion and cut into thin rings. Puree the cooked potatoes with the meat stock in a blender or brush through a sieve. Mix in the leek with the cooking stock. Heat the oil. Fry the diced bacon and onion rings until golden brown and set aside. Season the potato soup with salt, pepper and the marjoram. Stir in the sour cream, sprinkle with the diced bacon, onion rings and chives and serve the soup.
2. Prep time: approx. 25 minutes
3. Cooking time: approx. 20 minutes
4. 15 g fat and 32 g carbohydrates per serving