Ingredients (4 servings):
300 g leek
150 g bacon
30 g butter or margarine
¾ l stock
40 or 50 g mashed potato powder
200 g cream
Nutmeg
Parsley
Salt and pepper
Preparation:
Clean the leek and cut it into rings.
Cut the bacon into strips and fry it in butter or margarine.
Add the leek to the fried bacon and fry it.
Pour the broth and cook covered for 4 minutes on low heat.
Add the puree powder and stir with a wooden spoon then add the cream.
Bring the soup to boil again.
Season the soup with salt, pepper and nutmeg and sprinkle with chopped parsley before serving.