10 g butter
1 chopped onion
500 g potatoes diced
2 leeks in rings - the white part
750 ml vegetable stock
1 dl cream 38%
1 tsp coarse salt
150 g bacon
1 chopped leek - the green part
Melt the butter in a big pot and fry the onions and potatoes for 2 min.
Add leeks and fry for 1 more minut.
Add the stock into the pot and let it boil for around 20 min until the vegetable are tender.
Blend the soup until it is smooth.
Put the soup back into the pot with the cream, salt and pepper and make it boil. Taste it.
Meanwhile roast the bacon at a pan. When it is roasted, let it drain.
Dry the pan and fry the leeks for around 4 min.
Serve the soup with bread