Leek and Potato Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 leeks
- 4 potato (s)
- 2 shallot (s)
- 2 tablespoon butter
- 1 bay leaf
- 400 ml vegetable stock
- 300 ml milk
- salt and pepper
- nutmeg
- 200 ml cream
- 0.5 ½ bunch chives
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into rings. Peel, wash and roughly dice the potatoes. Finely dice shallots.
- Melt the butter in a saucepan and sauté the shallots until translucent. Add the leek and potatoes and sauté briefly. Add the bay leaf, stock and milk, bring to the boil and cook for 30 minutes.
- Whip the cream until stiff and chill. Cut the chives into small rolls.
- Take the bay leaf out of the soup. Puree the soup finely. Season with salt, pepper and nutmeg. Fold in the whipped cream with a whisk. Finally stir in the chives.
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