Potato and Leek Soup
by Editorial Staff
Fragrant, delicate, well, very tasty soup! Especially if you cook it from young potatoes … Read the recipe, get inspired and cook soon!
Cook: 45 mins
Servings: 4-6
Ingredients
- Leeks – 3 Pieces
- Butter – 2 Tbsp. spoons
- Broth – 4 Glasses
- Potatoes – 1 Kilogram
- Salt, pepper – To taste
- Marjoram – 1 Pinch
- Thyme – 0.5 Teaspoons
- Bay leaf – 1 piece
- Parsley – To taste
Directions
- First, rinse the onion well under running water to get rid of any dirt. Cut off the green part and discard it.
- Cut the light part of the onion into thin half rings or rings.
- Melt the butter in a saucepan, add the onion and fry for about 10 minutes over medium heat.
- Finely chop the potatoes and put them in a saucepan, pour in the broth.
- Add bay leaves, marjoram, thyme, and a teaspoon of salt, bring to a boil and simmer over low heat for about 20 minutes.
- After the required time, remove the bay leaf and use an immersion blender to add the desired consistency to the soup.
- Add chopped herbs to the pan, salt and spices to taste, cook for a couple of minutes and turn off. Serve the soup right away.
Bon appetit!
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