Potato and Leek Soup with Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 large potato (s)
- 3 carrot (s)
- 5 spring onion (s)
- 1 onion (s)
- vegetable broth
- 150 ml sweet cream
- salt
- pepper
- Nutmeg, optional
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, carrots, spring onions and onions and cut into medium-sized cubes. Cook the potatoes and carrots in the vegetable stock (enough to cover the potatoes and carrots) for about 20 minutes, after 10 minutes add the onion and spring onion pieces.
- Now take the pot off the stove and puree everything with the hand blender, add the cream and stir. If you like, you can add a little vegetable stock. Bring the soup to the boil again briefly, season with salt, pepper and possibly a pinch of nutmeg.
- I always serve the soup with a dollop of crème fraîche, but it also tastes wonderful, even as a side dish, for example. B. to meatballs.
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