Simple potato soup with bacon
Deliciosa sin fin: la sopa de patatas con beicon, elaborada con la receta original de la abuela, es uno de los platos favoritos en casa durante el otoño y el invierno. Es reconfortante, sustanciosa y, si le añadimos tortitas de beicon, se convierte en una combinación inolvidable.
Ingredientes · Raciones For 6 people
- 600 g potatoes
- 3 pcs carrots
- 1 onion
- 1 leek
- 1 tsp olive oil
- 150 g slanina
- 1 l vegetable broth
- 2 tbsp marjoram (rubbed)
- 1 pinch salt
- 1 pinch pepper
- 2 pcs bay leaves
- 3 tbsp parsley
Método · 40 min
- Wash, peel and cut the potatoes and carrots into small cubes. Peel and cut the onion. Wash the leek and cut it into 3 mm thick rounds.
- Heat the oil in a saucepan and fry the bacon. Remove the bacon and set aside on a small plate. Add the onion, potatoes, carrots and leek to the saucepan and fry briefly over a low heat.
- Pour the vegetable stock over the vegetables. Add the marjoram, salt, pepper and bay leaves. Bring everything to a boil and cook, covered, for about 25 minutes.
- Finally, remove the bay leaves from the soup and sprinkle the soup with parsley and bacon before serving. Recipe and photos taken from Einfach Kochen.
Endlessly delicious: potato soup with bacon, made from grandma's original recipe, is a weekly favorite in our home during the fall and winter. It's warming, filling, and when you add bacon pancakes to it, it creates an unforgettable connection.