Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 3 large potatoes (e.g. Rooster potatoes) (approximately 300 g)
  • 1 sprig thyme
  • 8 scampi
  • 1 medium leek
  • 600 ml chicken stock
  • 2 tsp olive oil
  • 1 bay leaf
  • 250 ml cream
  • ½ clove of garlic
  • ½ tbsp bruschetta herbs
  • 20 g butter
  • salt and pepper
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Cooking time: 45 MIN

Top your potato soup with crispy fried bacon strips. If you don’t want to use bacon, scallops also work well!

  1. Peel the potatoes and cut them into 1 cm cubes. Wash the leek and roughly chop the white.
  2. Melt the butter and fry the leeks. Add the potatoes, thyme and bay leaf and simmer over a low heat.
  3. After a few minutes, add the cream and chicken stock. Leave the soup to simmer on low heat for about 20 minutes and season to taste with salt and pepper.
  4. In the meantime, mix the scampi with the olive oil, bruschetta herbs, crushed garlic and leave to marinate.
  5. Fry the scampi together with the marinade crispy in a pan with a knob of butter. Drain on kitchen paper.
  6. Remove the bay leaf from the soup and then mix the soup with a hand mixer. Add the cream and mix together.
  7. Divide the soup and the scampi over 4 bowls. Garnish with the scampi and some chopped chives.

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