Cream soup with meat croutons

Products for 6 portions

Ingredients:

• 25 g butter
• 2 stalks of leeks, finely chopped,
• 250 g potatoes
• 1.2 l vegetable broth,
• 2 bay leaves,
• 100 ml cream,
• 100 g blue cheese,
• 125 g Tandem bacon.

Preparation

Melt the butter in a saucepan and stew the onions until soft, without allowing it to burn.

Peel the potatoes and cut them into small cubes. Put them in the pan with the onions and add the vegetable broth and bay leaves. Season with salt and pepper and cook on medium heat for about 15 minutes or until the potatoes are completely soft. Add the cream and grated cheese and mash until the mix is smooth.

Meanwhile, cut the bacon into cubes or strips and place on a hot, dry Teflon pan. Keep on the stove until crispy and golden. Remove from the pan with a slotted spoon and transfer to kitchen paper to absorb the fat and make the croutons crispy.

Serve the soup hot in bowls, sprinkled with a handful of croutons.