Potato, carrot and leek soup

Name: Potato, carrot and leek soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Potatoes; 400 g Carrots; 2 Leek sticks (leek); 1 tsp (5 g) Oil; 1 l Vegetable broth (instant); 200 ml Crème balance liquid (7,5 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs Bacon (à approx. 10 g)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Potatoes
400 g Carrots
2 Leek sticks (leek)
1 tsp (5 g) Oil
1 l Vegetable broth (instant)
200 ml Crème balance liquid (7,5 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs Bacon (à approx. 10 g)

Directions

1
Peel and wash the potatoes and carrots and cut them into small cubes. Clean, wash and cut leek into rings. Heat oil in a pot. Sauté the vegetables in it. Add stock, bring to the boil and cook for about 15 minutes.
2
Remove 1/3 of the vegetables from the soup. Puree the soup. Stir in Crème balance. Add vegetables to the soup. Season soup with salt and pepper. Leave bacon in a pan until crispy. Drain on kitchen paper.
3
Cut the bacon into small pieces. Arrange soup on plates. Spread bacon on top.