Recipe: Leek, potato, onion and bacon soup

1 Mince the onion in a large pot, heat 3 good tablespoons of oil to brown the minced onion for 1 minute over high heat while stirring constantly then over very low heat so it softens slowly

2 Meanwhile, cut the leeks into large rings and put them in a colander to rinse well.

3 Add the leeks to the onions stirring a bit

4 Cover everything with 1 liter of water to which you add a broth cube of your choice

5 Increase the heat and peel and cut the potatoes into large chunks that you add to the pot

6 Cover and let cook over medium heat for 20 minutes, then lower the heat to the minimum and let simmer for 40 minutes

7 In a pan, brown the bacon without fat (as it cooks, it releases its own fat) over high heat at first then for five good minutes over medium heat.

8 Set aside on a plate. Chop the herbs except the thyme which you strip from the stems.

9 At the end of cooking, place a salad bowl under a colander and transfer everything

10 Put the vegetables in the blender and blend

11 Gradually add the broth until you reach the desired consistency

12 Add the