Leek and Potato Soup with Sour Cream and Bacon

Ingredients

• 500 g Potatoes
• 1 stalk leeks
• 100 g breakfast bacon (sliced)
• 2 tbsp Rapeseed oil
• 800 ml vegetable broth
• Salt
• Pepper
• 10 g parsley (0.5 bunch)
• 150 g Sour cream

Instructions

1. 1.

   Peel, wash, and cut the potatoes into bite-sized pieces. Wash, trim, dry, and slice the leeks into rings.

2. 2.

   Slice the breakfast bacon into strips and fry in a pot with hot oil until crisp. Add the leeks and potatoes, sauté briefly, then deglaze with broth. Season with salt and pepper and simmer over medium heat for 20 minutes.

3. 3.

   Wash, dry, and cut the parsley leaves into strips. Stir the sour cream into the soup, taste again, and serve sprinkled with parsley.