Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 leeks
- 1 onion (s)
- 1 carrot (s)
- 100 g celery
- some butter
- 500 g potato (s)
- 750 ml broth
- 1 bay leaf
- 5 pepper-grains
- 1 tablespoon marjoram
- 200 g bacon, smoked, mixed
- 4 slices white bread
- 150 g sour cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the leek and peel the onion. Cut both into rings. Peel and dice the carrot and celery. Sauté everything in a little melted butter in a soup pot.
- Peel and slice the potatoes and add. Top up with the broth and add the bay leaf and marjoram. Bring to the boil and continue cooking for about 20 minutes.
- Dice the bacon, brown in a pan and then remove. Dice the bread and toast it in the bacon fat (the soup can now be pureed if necessary). Stir in the bacon cubes and sour cream and season with salt and pepper to taste.
- Serve the bread cubes separately with the soup.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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