Potato and Leek Soup with Gorgonzola
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potato (s)
- 3 leeks
- 100 g Goronzola
- 1 liter vegetable stock
- salt and pepper
- a lot parsley
- curry
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into bite-sized pieces. Wash the leek and cut into rings.
- Fry the potato pieces and leek in a saucepan with very little butter for 2 minutes, then add the stock. Simmer for a quarter of an hour until the potatoes are tender.
- In the meantime, cut the gorgonzola into small pieces and add to the soup, simmer until dissolved. Season well with the spices.
- Ciabatta or baguette goes well with it.
- If you make the soup as a pre-soup, the amount given is enough for about 6 people.
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