A delicious and creamy leek and bacon soup recipe from Germany! It's called "Lauchrahmsuppe mit Speck" in German. Perfect for cold wintery days.
34 people made this
2 rashers bacon, chopped
750ml chicken or vegetable stock
3 tablespoons butter
2 tablespoons plain flour
250ml double cream
1 egg yolk
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Method Prep:10min › Cook:30min › Ready in:40min
Slice off leek tops and root ends. This recipe needs only the tender, light green part of the leek. Slice leeks lengthways down the centre, clean well under cold, running water and pat dry with a piece of kitchen paper. Slice leeks horizontally into thin slices and set aside.
In a medium saucepan over medium-high heat, sauté bacon until lightly golden. Add sliced leeks and sauté 3-5 minutes more or until leeks are soft.
Pour in stock, bring soup to the boil. Then lower heat and leave to simmer.
In a separate pot, melt butter over medium heat. Add flour and whisk well until combined.
Add to soup, whisking well to avoid lumps. Bring to the boil and season to taste.
Remove from heat. Lightly beat egg yolk and cream together; stir into soup. Serve immediately.