Potato and leek soup
Overview
In Yunnan, potatoes are called potatoes. Potatoes are a favorite food of the public. I like to eat small potatoes. They are delicious when cooked with the skin on, peeled and flattened, stir-fried, made into soup, or pounded. This kind of small potato soup tastes delicious when sprinkled with chopped green onion or leeks. The soup is pink with the starch of the potato, and it is delicious when soaked in rice.
Tags
Ingredients
Steps
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Wash the potatoes from the sediment and boil them in water.
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Let the cooked potatoes cool and peel off the skin, then place them on the chopping board and flatten them with a knife.
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Wash the leeks and cut them into 3 cm long sections. Slice the bacon and set aside.
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Pour a little oil into the wok, add the bacon slices and stir-fry to release the oil.
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Add the potatoes and fry for a while.
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Pour in an appropriate amount of boiling water and bring to a boil, then reduce the heat to medium-low and simmer the potatoes for about five minutes.
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Add appropriate amount of salt to taste.
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Add the leek segments and MSG and turn off the heat.
