Potato cream soup


Servings: 4
Cooking time: 30 min

Potato soup with leeks and bacon

Ingredients


potatoes 300 g
leek 80 g
garlic 2 cloves
celery stalk 90 g
chicken broth 600 ml
cream (20%) 100 ml
bacon 100 g
olive oil 60 ml
bay leaf 1 pc
TO TASTE
salt
black pepper
paprika
ground fennel
thyme

Instructions


Step 1

Dice the potatoes, put them in the broth.

Step 2

Chop the garlic, leek and celery stalk. Fry in oil, put in the broth, season with fennel, salt, thyme, bay leaf and cream.

Step 3

Cook until the potatoes are cooked, then remove the bay leaf and beat the soup with a blender.

Step 4

Fry the chopped bacon, season with paprika and black pepper.

Step 5

Serve the soup with bacon. Enjoy!


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