Sauté bacon and onions in a large saucepan (kelomat) with a little oil, add finely chopped leek, carrots and potatoes, season and fill with water, close saucepan and soften (about 45 min. or less if using the kelomat).
Remove from heat, fold in processed cheese and crème fraiche and blend the whole thing with a magic wand. If it has become too thick, blend with a tiny bit of water or whipping cream, if desired, until creamy.
Serve with a dollop of sour cream and freshly chopped chives.
Serve with meat sausage or sausages, but also with plum cake.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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