Creamy Potato-Leek Winter Soup With Bacon Crisps Foto: Dominykas Liberis
Prep:10 m
Cook:25 m
Total:35 m
Servings:4
Cuisine:German 🇩🇪
Course:Lunch Dinner

Creamy Potato-Leek Winter Soup With Bacon Crisps

Nikoleta Kacaitė

   

There are moments when you want new exotic meals, and there are times when you crave food that’s simple and comforting. Some food version of your favorite sweatpants, bed, and a glass of something cold. In such cases, this soup is the ultimate comfort food you can think of. You will prepare it quickly and effortlessly, the dish is tasty and filling, yet the price is a treat for your wallet. It’s, without a doubt, a real-life quarantine fairytale!

Ingredients:

  • 1 l of broth (beef broth works best here);
  • 6-7 medium-sized potatoes;
  • 3 tbsp of butter;
  • 1 leek (only the stem part);
  • salt;
  • 100 g of lean bacon
  • ¼ tsp of ground nutmeg;
  • a pinch of chili flakes;
  • sour cream/Philadelphia/cream goat cheese for serving;
  • chives/scallions/parsley for serving

Steps:

  1. Cut the leek stem into half-moons. In a non-stick pan, melt the butter and add the leek. Stirring once in a while, cook it on medium-low heat, around 15 minutes, until the leek shrinks and there is no crunch left.
  2. In the meantime, bring the broth to a boil, peel and chop the potatoes in small cubes and boil them in the broth until completely done.
  3. Add the cooked leek into the pot with broth and potatoes, lower the heat to low, add a pinch of chili flakes, cover and let the flavors combine for a couple of minutes.
  4. Clean the pan in which the leeks were cooked with a paper towel. Cut the bacon into small cubes. Heat up the pan (on high heat), add the bacon, and pour some water (enough to cover the bottom of the pan) straightaway. This will help avoid splashing of fat and cook the bacon more evenly. As soon as the water evaporates, lower the heat and fry it, mixing every minute or so, until the fat melts and the bacon darkens (around 10 minutes). After it’s done, move the bacon onto a plate, covered with paper towels, and let cool.
  5. After the broth with potatoes and leek cools down a bit, pour it into a blender. It is best to start pouring more of the vegetables and then reach your wanted consistency by adding more broth. You might have some remaining broth left.
  6. Return the blended soup into the pot, add some ground nutmeg, some salt if needed, and stir well.
  7. Serve the creamy soup with bacon crisps, chopped greens, and a teaspoon of cream cheese or sour cream.

Share with your fellow quarantiners abroad:  

Facebook Pinterest Reddit Twitter

Still hungry? Have a look at the recipes below:

German Potato Soup with Chorizo Kartoffelsuppe
Potatoes With Mexican Chorizo Potatoes With Chorizo
Zuurkoolschotel - Dutch Potato and Sauerkraut Lasagna Zuurkoolschotel
Lithuanian Kugelis With Cheese Potato Pudding with Cheese