Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 large potatoes, diced
- 4 leeks, finely chopped
- 1 onion (s), diced
- 125 g sour cream
- 125 g Cremefine or other cream substitute
- 50 g butter
- 1 cube vegetable stock
- some rapeseed oil
- salt and pepper
- 600 ml water
Print Recipe
Pin Recipe Instructions
- At the beginning, the onion is sautéed with butter and oil in a soup pot. Then the potatoes are added and 2/3 of the cut leeks follow.
- When the entire contents are nicely sweated, the pot is now filled with 0.6 l of water and the stock cube is now used. After simmering for 15 minutes, everything is mixed with the hand blender and the last remaining leek is added to the pot to cook and simmered for 5 minutes.
- Finally, sour cream and cream substitute are added and heated a little (but no longer boiled!).
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below