Serves 4 A delicious and healthy soup. Ingredients

• 3 medium potatoes
• 400g of Jerusalem artichokes
• 1 tablespoon of oil
• 1 litre of vegetable bouillon
• 1 leek top
• 2 tablespoons low fat cream cheese
• 1 leek, shredded
• lemon juice
• salt and pepper
• 1 pack of bacon (optional)

Cooking Directions Peel the potatoes and Jerusalem artichokes and chop them into cubes. Fry them in the oil for 2 minutes. The boil with the bouillon and leek top for 35 min. Blend the soup and add the cream cheese. Flavour to the soup by adding lemon, salt and pepper. Add the shredded leek for the last 2 min. Serve with crispy bacon and bread.