Created by lazyme on May 20, 2019
Step 1: Finely peel and chop the onions and garlic.
Step 2: Melt the butter in a soup pan and sauté the onion and garlic for 3 minutes.
Step 3: Pour in the water and the cream and add the vegetable bouillon cube. Bring this to the boil and let it boil for a while.
Step 4: Fry the bacon cubes crispy in a non-stick skillet about 8 minutes
Step 5: Cut the leek in half and clean out the sand. Then cut it in thin slices.
Step 6: Now add the leek and the mustard and stir. Let it boil for about four more minutes on low fire.
Step 7: Add the cornstarch with a splash of water in a small bowl and pour it in the soup to thicken it and stir.
Step 8: Add a pinch of salt and pepper to your taste.
Step 9: Enjoy!