Fragrant, delicate, well, very tasty soup! Especially if you cook it from young potatoes … Read the recipe, get inspired and cook soon!

Summary

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

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Instructions

1. First, rinse the onion well under running water to get rid of any dirt. Cut off the green part and discard it.
2. Cut the light part of the onion into thin half rings or rings.
3. Melt the butter in a saucepan, add the onion and fry for about 10 minutes over medium heat.
4. Finely chop the potatoes and put them in a saucepan, pour in the broth.
5. Add bay leaves, marjoram, thyme, and a teaspoon of salt, bring to a boil and simmer over low heat for about 20 minutes.

   

6. After the required time, remove the bay leaf and use an immersion blender to add the desired consistency to the soup.
7. 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!