You are searching for:
Potato Soup with Potato Croûtons and Bacon
Ingredients
| 50 g | shallots, finely chopped |
| 30 g | butter |
| 200 g | potatoes, peeled and quartered |
| 500 ml | vegetable stock |
| 300 ml | single cream |
| 50 g | sour cream |
| salt | |
| nutmeg | |
| 4 slice(s) | bacon |
| 1 | potato |
| oil, for frying | |
| chives, chopped |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 30 min / Grade of difficulty: medium / Calories per portion: n/a
In a saucepan sauté the shallots in butter until lucent. Add the potatoes and the stock. Cook until the potatoes are tender. Stir in the cream and the sour cream. Purée the soup with a hand blender and heat again, but don't allow to boil anymore. Season to taste with salt and nutmeg.
Fry the bacon in a pan until crispy. Or you may bake the bacon in the oven at 160°C for 10 minutes or for 2 minutes at 1000 Watt in the microwave.
Cut the extra potato in 1cm cubes and fry in a pan with oil until golden and crispy. Drain on kitchen paper and season with salt.
To serve:
Ladle the soup into deep plates. Sprinkle with crumbled bacon, fried potatoes and chives.
Fry the bacon in a pan until crispy. Or you may bake the bacon in the oven at 160°C for 10 minutes or for 2 minutes at 1000 Watt in the microwave.
Cut the extra potato in 1cm cubes and fry in a pan with oil until golden and crispy. Drain on kitchen paper and season with salt.
To serve:
Ladle the soup into deep plates. Sprinkle with crumbled bacon, fried potatoes and chives.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.