Cream Of Leek Soup with Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 leeks
- 300 g potato (s)
- 2 tablespoon butter or margarine
- 600 ml vegetable stock
- 100 ml cream
- 3 tablespoon processed cheese
- 2 tablespoon white wine
- salt
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean the leek and cut into fine rings. Blanch for 5 minutes in salted water and drain.
- Peel, wash and dice the potatoes (0.5 x 0.5 cm).
- Sauté in butter, deglaze with stock and cream.
- Divide the processed cheese into small pieces and add to the soup with the wine. Then simmer for about 20 minutes.
- Stir in half of the leek rings and puree the soup with the hand blender.
- Season to taste with salt, pepper and nutmeg.
- Serve the soup garnished with the remaining leek.
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