Summary

Ingredients

• 400 g leek
• 500 g potato (s)
• 900 ml chicken stock
• 100 ml cream, if you like, take more
• 200 g bacon cubes
• salt and pepper
• Butter for sweating
• chives

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Instructions

1. Peel the potatoes, then cut into cubes and cook in the bouillon for about 20 minutes. Cut the leek into rings and sweat in butter, then add to the potato soup. Puree the soup, add the cream and season the soup with salt and pepper.
2. Fry the bacon cubes briefly in the pan or leave them out.
3. Serve in preheated plates, garnished with diced bacon and chives.
4. Velbe get!