Creamy potato soup with fried bacon and dumplings

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 543, total fat 26 G., saturated fats G., proteins 13 G., carbohydrates 67 G., fiber G., cholesterol mg, sodium mg, sugar G.

A rich and nutritious potato and leek soup with a delicate, creamy flavor and a creamy consistency. Lightly sauté the onions and potatoes, then boil them in chicken broth and blend in a blender, adding heavy cream. Be careful when blending the hot soup, and leave the lid slightly ajar, covering it with a towel. Add a bright flavor accent to the soup by adding crispy bacon and fried mini pierogies with any savory filling. Mushroom pierogies are ideal.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 Russet Burbank potatoes (about 450 g), peeled and chopped
4 tbsp (60 g) butter
1 bunch leeks (white and light green parts only), thinly sliced and rinsed well
1 onion, chopped
3 cloves garlic, crushed
4 cups lightly salted chicken broth
1 bay leaf
0.5 cups heavy cream
2 slices fatty bacon, chopped
12 frozen mini dumplings (half a 450g package)
Chopped fresh chives for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, leeks, bay leaf, cream, bacon

Cooking the dish according to the recipe:

In a large saucepan or Dutch oven, melt the butter over medium heat. Add the leeks and onions and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes, garlic, 1 teaspoon of salt, and a pinch of pepper. Cook, stirring occasionally, for about 2 minutes, until the potatoes are completely coated with butter.
Add 3 cups of water, chicken broth Add the potatoes and bay leaf. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 15 minutes. Remove the bay leaf. Then, in 2-3 batches, puree the soup in a blender until smooth. Pour into a clean saucepan, add the cream, salt, and pepper. Reduce heat to keep warm.

Meanwhile, in a nonstick skillet over medium heat, cook the bacon, stirring occasionally, until crisp, about 7 minutes. Using a slotted spoon, drain on paper towels. Add the pierogi to the skillet and cook for about 5 minutes, turning once, until golden brown and heated through. Serve the soup garnished with the pierogi, fried bacon, and chives.

Categories:

recipe / Dinner / Calorie content of prepared meals / Soups / Creamy soups / Potato dishes / Potato soups / Food Network - recipes

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