Ingredients

• 200 g bacon (preferably cut into 2 mm slices)
• 1/2 onion
• 1 leek
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 potatoes
• 1 and 1/2 liters broth
• 1 bay leaf and allspice
• 2 kale leaves (about 2 cups chopped)
• 100 g melted cheese (cream cheese spread)
• 1/3 cup sour cream 18% or 30%
• 1 tablespoon fresh parsley, optionally chives

Preparation

1. Place diced bacon in a pot. Stir-fry for about 7 minutes.
2. Add chopped onion and leek (wash first, cut off green ends and split remaining white part lengthwise into 4 parts). Stir-fry occasionally for about 5 minutes, meanwhile add olive oil and butter.
3. Add peeled and diced potatoes, mix and stir-fry together for about 1-2 minutes.
4. Pour in hot broth, add bay leaf and allspice, bring to a boil. Cover and cook for about 10-15 minutes until vegetables are soft.
5. Add chopped kale leaves (soft parts of leaves only), cook for about 2-3 minutes.
6. Add crumbled melted cheese and stir until it dissolves while the soup continues to cook.
7. Add sour cream and fresh parsley, mix and remove from heat after boiling.