Potato and Leek Soup with Bacon Chips

For the potato-leek soup with bacon chips, clean the leek, cut in half lengthwise, wash well and cut into strips. Preheat the oven to 180 degrees. Peel the potatoes and cut them into small cubes.

Foam the butter in a pot and sauté the leek in it. Put about 4 tablespoons aside for the garnish. Add the diced potatoes and sauté briefly.

Add water and stir in the soup seasoning. Season with thyme and caraway and simmer until the potatoes are soft. In the meantime, bake the bacon slices on baking paper in a hot oven until crispy.

When the potatoes are soft, stir in creme fraiche and puree the soup with a hand blender. Season to taste with salt and pepper. Serve the soup in deep plates and garnish with the leek strips and bacon chips.

Preparation Tip:

The potato-leek soup goes well with toasted brown bread croutons or paper-thin slices of bread, drizzled with a little olive oil and roasted in the oven together with the bacon.

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