Rich and nutritious mashed potato and leek soup with delicate creamy aftertaste and creamy consistency. Onion with fry the potatoes first, then boil in chicken broth, grind in a blender, adding fat cream. Be careful when working with hot soup in a blender, and when chopping leave the lid ajar, covering it with a towel. Give to soup bright flavor accent, adding crispy bacon and fried mini dumplings with any savory filling. Ideal dumplings with mushrooms. Nutrition value per serving: (4 total) Calories 543, total fat 26 g., Saturated fat g., Proteins one 3 g., Carbohydrates 67 g., Fiber, cholesterol mg., Sodium mg., Sugar g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 potato tubers Russet Burbank (approximately 450 gr.), Peeled and chopped
- 4 tbsp. l (60 gr.) Butter
- 1 bunch of leeks (only white and light green parts), thin chop and rinse well
- 1 onion, chopped
- 3 cloves, minced garlic
- 4 tbsp. lightly salted chicken stock
- 1 bay leaf
- 0.5 tbsp. fat cream
- 2 slices of fat bacon, chopped
- 12 frozen mini dumplings (half a package weighing 450 gr.)
- Chopped Fresh Chives
Recipes with similar ingredients: potato, leek, laurel leaf, cream, bacon
Recipe preparation:
- Melt in a large saucepan or cauldron over medium heat butter. Add leeks and onions and fry, stirring occasionally, until soft, about 5 minutes. Add potatoes, garlic, 1 tsp. salt and a little pepper. Cook stirring occasionally, about 2 minutes, so that the potatoes are completely covered in oil.
- Add 3 tbsp. water, chicken stock and bay leaves. Bring to a boil, then turn down the heat and simmer at a slow boil until potato readiness, 15 minutes. Remove the bay leaf. Then at 2 – 3 batches grind the soup in a blender until smooth. Pour into a clean pan, add cream, salt, pepper. Leave on low heat to keep the soup warm.
- Meanwhile, in a non-stick pan over moderate fry the bacon, stirring, until crisp, about 7 minutes. Transfer with a slotted spoon to paper towels. Add to pan dumplings and fry for about 5 minutes, turning over once, until golden brown, and so that they are warmed inside. Serve the soup putting dumplings, fried bacon and chives on a plate.
