Cream of onion soup with potatoes and bacon

Ingredients:

• 2 tbsp (30 g) butter
• 1/2 tsp ground paprika
• 1.5 cups diced white bread
• 4 slices bacon, cut into pieces
• 2 large leeks, thinly sliced ​​into rings
• 2 cloves garlic, chopped
• 4 cups lightly salted chicken broth
• 2 medium potatoes, peeled and diced
• Salt and freshly ground pepper
• 1/2 cup heavy cream
• 1 1/2 cups frozen peas, do not defrost
• 1/4 cup chopped fresh parsley

Preparation:

1. Preheat oven to 200°C. Melt 1 tablespoon of butter in a bowl, add ground paprika, and stir. Add bread cubes and stir. Arrange the bread on a baking sheet and bake until golden brown, 8-10 minutes.
2. Meanwhile, fry the bacon in a large saucepan until crisp, about 8 minutes. Remove the bacon from the pan and set aside. Add 1 tablespoon of butter, leek, and garlic to the pan, cover, and cook until softened, about 5 minutes. Pour in the broth, 2 cups of water, add the potatoes, 1/4 teaspoon of salt and pepper, cover, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 minutes.
3. Place half of the prepared vegetables in a blender and puree, uncovered, until smooth, then return to the pan. Add the cream and bring to a boil. Add the peas and cook for about 3 minutes more, season with salt and pepper. Divide the onion soup into portions and top with croutons, bacon, and parsley.