Hearty Potato Leek Soup
Soup
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This hearty potato and leek soup is a real comfort food for cold days! I especially like to make it in the autumn when the leeks are fresh from the field. The combination of potatoes, leeks and bacon makes the soup nice and creamy and hearty. A dollop of crème fraîche and fresh chives round it off perfectly. If you like, you can serve a few croutons with it. The preparation in the Thermomix® is super easy and quick, so the soup is also ideal for a quick lunch. It can also be prepared well in advance and tastes almost even better when reheated!
Ingredients (14 ingredients)
-
200 g Smoked streaky bacon
-
750 g Potatoes
-
2 piece Carrots
-
1 Stange Leek
-
1 tbsp Clarified butter
-
to taste Salt
-
to taste Pepper
-
1 tsp Dried marjoram
-
2 piece Bay leaves
-
1 l Vegetable stock (instant)
-
125 g Whipping cream
-
2 slice Black Forest ham (à 20 g)
-
2 tbsp Crème fraîche
-
1 Bd. Chives
Preparation (10 steps)
Dice bacon
Cut 200 g of smoked streaky bacon into small cubes and set aside.
Prepare vegetables
Peel, wash and dice 750 g potatoes and 2 carrots. Cut 1 stalk of leek into rings.
Fry bacon
Heat 1 tbsp clarified butter in a pan. Fry the bacon cubes in it and then set aside.
Sauté vegetables
Put potatoes, carrots and leek in the mixing bowl. Add 1 tsp dried marjoram, 2 bay leaves, salt and pepper and sauté for 5 min./120°C/speed 1.
Cook soup
Add 1 l vegetable stock to the mixing bowl and cook for 15 min./100°C/speed 1.
Remove bay laurel
Remove bay leaves from the mixing bowl.
Add cream
Add 125 g whipping cream to the mixing bowl and stir in for 1 min./90°C/speed 1.
Purée soup
Remove half of the vegetables from the mixing bowl with a slotted spoon and set aside. Purée the remaining soup for 30 sec./speed 8.
Add vegetables again
Add the set aside vegetable cubes and the fried bacon back into the mixing bowl and stir in for 10 sec./reverse speed 1.
Season and serve
Season the soup with salt and pepper. Halve 2 slices of Black Forest ham (à 20 g). Cut 1 bunch of chives into rolls. Fill the soup into bowls and serve with ham, 2 tbsp Crème fraîche each and chives. Serve with fresh marjoram as desired.
Finished cooking? Great! 🎉
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Created by
Julia Bauer
2
Rezepte
0
Kochbücher
Allergens
- Milk
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