Global Culinary Artistry - Bouneschlupp in Luxembourg

Chop the bacon into small pieces and sauté in a large pot over medium heat until crispy.

Remove the bacon and set aside, leaving the rendered fat in the pot.

Dice the onion, celery, and leek, and add to the pot. Sauté until softened, about 5 minutes.

Peel and dice the potatoes and carrots, then add them to the pot.

Trim and cut the green beans into bite-sized pieces, and add them to the pot.

Pour in the vegetable broth and bring to a boil.

Reduce heat and simmer until the vegetables are tender, about 20 minutes.

Stir in the heavy cream and season with salt and black pepper to taste.

Return the crispy bacon to the pot and mix well.

Simmer for an additional 5 minutes to heat through.

Chop fresh parsley and sprinkle on top before serving.

Allergens