Mashed potato soup with fried bacon and dumplings

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: Photo Mashed potato soup with fried bacon and dumplingsTime: 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:

  1. 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.
  2. 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.
  3. 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.

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