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Bacon Baked Potato Soup
Ingredients:
3/4 cup Leek, cleaned and chopped
4 large garlic cloves, chopped coarse
1 tablespoon olive oil
1 (1/2 pound) russet pre-baked potato
2 1/2 cups chicken broth
3 tablespoons heavy cream
1 1/2 tablespoons minced fresh chives, bacon bits, and sour cream
Directions:
Place the leek, garlic, salt and pepper to liking in a heavy saucepan. Cook all these ingredients in the oil over moderately low heat stirring occasionally. Peel and cut potatoes into 1-inch cube pieces. Once the leek becomes soft, add potatoes, chicken broth and the heavy cream. Cover the saucepan and simmer the dish for approximately 10 minutes. As the mixture simmers, you can add grated cheddar cheese into it. Just before serving, add some sour cream on the top of the soup. Serve the soup with bacon bits and chives.
Potato Soup with Meat Balls
Ingredients:
500 grams minced meat
700 grams potatoes
250 grams carrots
250 grams onions
3 table spoons dried and finely ground breadcrumbs
2-3 bay leaves
Salt
Ground black pepper
Directions:
Cut the peeled potatoes into cubes or slices. Cut the onions into small bits. Grate carrots. Next add dried and finely ground breadcrumbs to the minced meat. Season it with salt and pepper and mix the meat mixture well. Form meatballs from the minced meat. Bring a pan of water to the boiling point and add first potatoes and then onions. Next add carrots. Season with salt and pepper and bring the soup to a boil. Once the soup mixture is boiling add meatballs and boil for 15-20 minutes. 5 minutes before the soup is ready, add bay leaves.
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