Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 1 large leek, sliced
- 4 slices of bacon, chopped
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream
- 1 tablespoon of butter
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. In a large pot, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
2. Add the sliced leek to the pot and cook until softened, about 5 minutes.
3. Add the diced potatoes to the pot and stir to combine with the leeks.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and let simmer until the potatoes are tender, about 20-25 minutes.
5. Remove the pot from the heat and use an immersion blender or regular blender to puree the soup until smooth.
6. Return the pot to the heat and stir in the heavy cream and butter. Season with salt and pepper to taste.
7. Serve hot, garnished with the crispy bacon.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 35g
Protein: 10g
Substitutions for ingredients:
- Instead of bacon, use pancetta or ham.
- Substitute heavy cream with coconut cream for a dairy-free option.
- Use vegetable broth instead of chicken broth for a vegetarian option.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Top with croutons or grated cheese for added texture.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Tips and Tricks:
- To make the soup thicker, add more potatoes or use less broth.
- For a chunkier soup, puree only half of the soup and leave the other half as is.
- Use a hand-held immersion blender for easier blending and less mess.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
Crispy bacon, croutons, grated cheese, chopped parsley, or a dollop of sour cream.
Pairings:
Crusty bread, salad, or a light sandwich.
Suggested Side Dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting Advice:
- If the soup is too thin, simmer for a few more minutes to evaporate some of the liquid.
- If the soup is too thick, add more broth or cream to thin it out.
Food Safety Advice:
- Make sure to cook the bacon thoroughly to avoid any foodborne illnesses.
- Store leftovers in the refrigerator promptly to prevent bacterial growth.
Food History:
Kartoffelsuppe mit Speck und Lauch, or potato soup with bacon and leek, is a traditional German soup that has been enjoyed for centuries. It is a hearty and comforting dish that is perfect for cold winter days.
Flavor Profiles:
Creamy, savory, and slightly sweet.
Serving Suggestions:
Serve hot with a side of crusty bread or a light salad.
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Region: German