Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g potato (s), diced
- 300 g leeks
- 500 ml vegetable stock
- 1 onion (s), finely chopped
- 200 g cream cheese (Brunch Léère or Classic)
- Salt and pepper, pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes and onions. Clean the leek and cut into rings.
- Heat the oil in a large saucepan and sweat the vegetables in it. Add the vegetable stock and simmer for about 20 minutes. Take the pot off the stove and puree everything with a hand blender. Then add the brunch and heat again. Season to taste with salt and pepper.
- Tip: Salmon strips or bacon cubes are also delicious.
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