Potato Soup with Morels and Bacon

Ingredients

• 100 g leeks (white part only)
• 1 Garlic clove
• 700 g potatoes
• 30 g Butter
• 1 tbsp dried mushroom powder (preferably morel or porcini)
• 1.2-1.5 l chicken or vegetable broth
• 150 g morels
• 70 g smoked thick-cut bacon
• 1 tsp + 2 tbsp sunflower oil
• 250 ml heavy cream
• Salt
• Pepper
• a splash of lemon juice
• 2 tbsp chives sprigs

Instructions

1. 1.

   Wash the leeks and slice into thin rings. Peel the garlic and cut into slices. Peel, wash, and dice the potatoes into roughly equal cubes.

2. 2.

   In a pot over medium heat melt 30 g butter, sauté the leeks and garlic until fragrant. Add the potatoes and cook for 1 minute. Stir in mushroom powder, pour in broth, bring to a boil, then simmer gently for 25 minutes.

3. 3.

   Meanwhile clean the morels, rinse briefly in cold water, drain, and pat dry on paper towels or a clean kitchen cloth. Slice the bacon into strips. Heat 1 tsp sunflower oil in a skillet, fry the bacon strips over medium heat until crisp, then set aside warm.

4. 4.

   Pour 150 ml cream into the potato soup, bring to a boil again, and simmer for 5 minutes. Puree everything finely with an immersion blender. Season the soup with salt and pepper.

5. 5.

   Heat the remaining sunflower oil in a pan, quickly sauté the morels for 2–3 minutes until browned, then season with salt, pepper, and lemon juice.

6. 6.

   Fill deep bowls or plates with the soup, sprinkle with bacon, morels, and chives, and drizzle with the remaining cream. Serve immediately.