Kartoffelsuppe med porrer
Classic potato and leek soup topped with crispy bacon bits. A comforting homemade soup that's ready in just 30 minutes - perfect for busy weeknights when you want something easy and delicious.
Equipment
Ingredients
Soup
Potatoes (peeled, cut into small pieces)
1 kg
Leeks (cleaned, white/light green part sliced into thin rings, green part sliced for topping)
3 piece
Butter (melted)
10 g
Coarsely chopped onion (coarsely chopped)
1 piece
Thyme leaves
2 tsp
Vegetable broth
1 l
Cooking cream or whipping cream
150 ml
Coarse salt
2 tsp
Freshly ground black pepper
1 tsp
Bacon topping
Bacon (fried)
150 g
Serving suggestions
Coarse bread, optionally toasted
4 slice
Watercress
1 bunch
Instructions
Prepare potatoes
Peel the potatoes and cut them into smaller pieces.
Prepare leeks
Clean the leeks. Slice the white/light green part into thin rings - this will be used for the soup. Slice about 150 g of the green part - this is used for the topping.
Sauté vegetables
Melt the butter in a large pot. Sauté the potatoes, white/light green leek rings, onion, and thyme leaves for about 3 minutes.
Add broth and cook
Add the broth and let the soup simmer for about 15 minutes or until the vegetables are tender.
Blend soup
Blend the soup until smooth, using an immersion blender or a regular blender.
Finish soup
Add cream, salt, and pepper and adjust the seasoning. Add a little water if you prefer a thinner soup.
Fry bacon
Meanwhile, fry the bacon in a dry pan over high heat for about 3 minutes. Reduce heat and continue frying for about 5 minutes. Remove bacon from the pan and place on paper towels.
Fry leek greens
Wipe the pan and add the green leek rings. Fry them over high heat for about 4 minutes - then mix with the fried bacon.
Serve
Serve the potato soup with bacon topping, bread, and optionally watercress.
Storage
The soup can be frozen without the bacon topping. Add fresh bacon when reheating for best texture.
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