Creme of leeks and potatoes with bacon



Bacon tranché au poivre 250g
Bacon tranché au poivre 250g


  • 1 slice of bacon with pepper
  • 4 to 5 leeks depending on the size, finely chopped (only the white part)
  • 2 large white potatoes peeled and cut into pieces
  • 2 to 3 cups of vegetable broth (or water)
  • 50 ml of olive oil
  • Salt and pepper


  • Cut the slice of bacon into pieces. Cook in a pot for 2 minutes and stir frequently;
  • Remove the pieces of bacon. Reserve ;
  • In the same pot, add oil and potatoes. Cook for 1-2 minutes and stir frequently;
  • Add the leeks. Cook for 1 minute;
  • Add the broth. Salt and pepper. Cook for about 20 minutes until the vegetables are tender;
  • As soon as the vegetables are cooked, reduce them in cream with a blender;
  • Add the bacon pieces and cook another 5 to 6 minutes. Flavor and serve.