Kartoffeleintopf with Bacon and Leeks
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 600 g waxy potatoes
- 150 g smoked bacon lardons
- 2 leeks
- 2 carrots
- 900 ml chicken stock
- 50 ml double cream
- 10 g fresh chives
Nutrition (per serving)
- Calories
- 307 kcal
- Protein
- 11.4 g
- Carbohydrate
- 30.4 g
- of which sugars
- 6 g
- Fat
- 14.8 g
- of which saturates
- 6.9 g
- Fibre
- 5.4 g
- Salt
- 2.98 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the bacon lardons in a large pan for 4-5 minutes until golden, then add the sliced leeks and diced carrots and cook for 5 minutes more.
- 2
Add the diced waxy potatoes and chicken stock, bring to a simmer and cook for 15-18 minutes until the potatoes are tender.
- 3
Stir in the double cream and warm through without boiling.
- 4
Scatter over the snipped chives and serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.