Cream of Leek Soup

For the cream of leek soup, chop the onion and lightly fry it in a pot with butter. Then add the cloves of garlic, also chopped. Dice the potato and add it together with the leek.

After briefly roasting, add the vegetable soup and simmer for about 25 minutes. Meanwhile, cut the mushrooms into small pieces and fry them together with the diced bacon.

Puree the soup and season with salt and pepper. Serve with mushrooms, bacon, ajvar and parsley.

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