Potato bacon and leek soup recipe

Cut the leeks. Separate the greenest part from the base of the root.

Cut the base into thin sticks and immerse it in water.

Cut the potatoes into small pieces.

Heat the oil in a saucepan, add the leeks and brown them. Also, add the potatoes.

Add a pinch of salt and cover with the broth. Cook about 30 minutes from boiling.

Cut and fry the bacon.

Drain the cut leek from the water. Then, fry it.

Add the fried leek to the soup.

Once the leeks and potatoes have been cooked, season with salt and pepper and blend the mixture, adding 40g of extra virgin olive oil. Blend until smooth.

Serve and garnish with crispy bacon.