Potato and Leek Soup with Meatballs
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leek
- 600 g potato (s), floury or mainly waxy
- 6 sprigs thyme
- 1 onion (s)
- 4 tablespoon olive oil
- 100 ml white wine
- 750 ml beef broth
- 500 g minced beef
- 100 ml cream
- some salt and pepper
- some nutmeg
- some paprika powder
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into fine rings. Peel the potatoes and cut into 1 cm cubes. Wash the thyme and shake dry. Peel and finely dice the onion and sauté in 2 tablespoons of olive oil until translucent.
- Add the leek and the potato cubes, sauté briefly and then deglaze with white wine. Pour in the broth, add 4 sprigs of thyme and simmer over medium heat for 20-30 minutes.
- In the meantime, season the mince with salt, pepper and paprika, shape into balls and fry in 2 tablespoons of olive oil.
- Take about 1/3 of the potato and leek mixture with a slotted spoon, keep warm and remove the thyme. Season the soup with salt, pepper and nutmeg and puree with the cream.
- Serve the soup garnished with the skimmed potato and leek mixture, the meatballs and the remaining thyme.
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