Potato Soup with Leek and Wammerl (bacon)
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s)
- 3 leeks
- 500 ml broth
- 300 g bacon (Wammerl)
- salt
- pepper
- nutmeg
- 0.5 ½ cup sour cream
Print Recipe
Pin Recipe Instructions
- Dice the potatoes and cook them in the stock. Cut the wammerl into cubes and the leek into rings. Fry the Wammerl in a pan, then sweat the leek a little. Puree the potatoes, if the soup is too thick, just add a little more water and season with salt, pepper and nutmeg. Add the jellyfish with the leek. Cook until the leek is soft. Finally add the sour cream.
- Tip: You can also cook a few carrots with the potatoes.
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