Cream of Potato and Leek Soup with Bacon

For the potato leek soup with bacon, first wash the leek, cut in half lengthwise and cut into fine strips. Cut potatoes into cubes of about 1 x 1 cm.

Fry bacon in a saucepan without adding fat over medium heat until crispy on both sides. Set aside.

Sauté leek and potatoes with butter in the pot until colorless, deglaze with white wine and bring to a boil. Pour in vegetable soup and cream and add bay leaf. Season with caraway seeds, nutmeg, salt and pepper and simmer over low heat for about 10 minutes, stirring occasionally. Fish out about a ladleful of diced potatoes from the soup and set aside as a chowder.

Remove bay leaf. Puree soup with a hand blender. Season to taste with salt.

Spread the cream of potato and leek soup with bacon on plates and serve with the potato cubes and crispy fried bacon.

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