Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 100 g leeks
- 100 g sprin onion (s)
- 0.5 ½ onion (s)
- 15 g butter
- 80 g mushrooms, brown
- 250 g veetable stock, hot
- 20 g cream cheese
- 120 g potato (s)
- salt
- Black pepper from the mill
- 10 g chives, fresh
Print Recipe
Pin Recipe Instructions
- Heat the vegetable stock and keep it warm.
- Clean the leek, spring onion and mushrooms, cut into slices and rings and place on a plate.
- Steam the peeled, diced onion in the hot butter until translucent. Add the leek, spring onion and mushrooms and sauté.
- Add the hot broth, stir in the cream cheese and add the potato cubes. Bring to the boil once, then cover and simmer for 15 minutes over a low heat.
- When the potatoes are soft, season the soup with salt and pepper and fold in the finely chopped chives.
- Arrange the soup in plates or bowls, garnish and serve.
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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.
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