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Creamy Vegetable and Leek Soup

By chef Eliška Trojanová

Creamy leek soup with bacon 🥣🥓 A delicate and filling soup that will warm you up and is perfect for lunch or a light dinner.

35 min
Medium

5 min prep · 30 min cook

Creamy Vegetable and Leek Soup
470 kcal · per serving
Protein 12g Carbs 14g Fat 38g
Ingredients

What you will need

9 items · serves 1
  • Leek 0.25 pcs
  • Potatoes 50 g
  • Carrot 0.25 pcs
  • Parsnip 0.25 pcs
  • Double Cream 50 ml
  • Speck 25 g
  • Beef bouillon 0.25 pcs
  • Parmesan 0.25 tbsp
  • Vegetable oil 0.5 tbsp

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Method

Steps to cook

11 steps · 30 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will start cooking from them in a moment 🥣✨

  2. Slice the leek. Slice the leek into rings.

  3. Prepare the potatoes. Peel the potatoes and cut them into smaller cubes.

  4. Cut the vegetables. Cut the root vegetables into smaller pieces.

  5. Cut the bacon. Cut the English bacon into cubes.

  6. Fry the bacon. Heat the oil in a pot, fry the bacon over medium heat for about 4-5 minutes until golden and crisp, then set aside.

  7. Saute the vegetables. Add the leek, root vegetables and potatoes and saute over medium heat for about 5 minutes.

  8. Cook the soup. Pour in the bouillon mixed with water or stock and cook over low heat for about 15 minutes, until the vegetables are tender.

  9. Blend the soup. Blend the soup until smooth.

  10. Finish the soup. Pour in the cream and cook for another about 5 minutes over low heat.

  11. Serve. Serve sprinkled with the fried bacon and, if desired, Parmesan 🥣✨

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