Servings: For 2 people
Ingredients:
- 2 leeks
- 300 g potatoes
- 100 g bacon cubes (optional: smoked tofu for a vegetarian version)
- 150 ml cream
- 150 ml vegetable stock
- 1 tbsp butter or oil
- 1 tsp mustard
- salt, pepper, nutmeg
- 1 tsp flour (for thickening, optional)
Preparation:
- Peel the potatoes and cut them into small cubes. Wash the leek thoroughly and cut it into thin rings.
- Heat the butter or oil in a large pan and fry the bacon cubes until crispy.
- Add the potato cubes and fry them for about five minutes.
- Then add the sliced leek and fry for another three minutes.
- Deglaze the pan with the vegetable stock and stir in the cream and mustard.
- Season the dish with salt, pepper, and a pinch of nutmeg. If you prefer a creamier consistency, mix the flour with a little cold water and stir it in.
- Simmer over medium heat for about ten to fifteen minutes until the potatoes are tender.
- Serve the pan dish hot and garnish with fresh herbs or grated cheese if desired.
Serve with fresh baguette or crusty bread. A squeeze of lemon juice or some Parmesan cheese can add a special touch.
Bon appetit!
