Leek and potato soup with bacon garnish
5
20
4
No
Ingredients
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 60 ml (4 tablespoons) of butter
- Salt and pepper
- 20 ml (4 teaspoons) of flour
- 500 ml (2 cups) of vegetables or chicken broth
- 250 ml (1 cup) of milk
- 5 medium size potatoes sliced into strips
- 125 ml (1/2 cup) of bacon
Preparation
Side-by-side mode
- In a casserole, fry sliced leeks into butter for 5 minutes at medium heat while stirring. Salt and pepper.
- Add flour and roast while stirring.
- Add broth and potatoes. Bring to a boil while stirring. Reduce heat, season, cover and simmer 7 to 8 minutes with little boils.
- Meanwhile, fry bacons for about 5 to 6 minutes in a pan. Set aside.
- Add milk and heat without boiling.
- Pour soup in a bowl, set bacons into soup. Serve.
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