Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g potato (s)
- 150 g leeks
- 1 tablespoon butter
- 0.5 liter ½ vegetable stock
- 1 teaspoon crème fraîche
- 0.5 ½ bunch chives
- Salt and pepper, (best freshly ground)
Print Recipe
Pin Recipe Instructions
- Wash, peel and dice the potatoes. Cut the leek into rings and wash too. Then lightly fry the leek in the pan with the butter. Now add the stock and the potatoes and cook for about 15-20 minutes over low heat. Last but not least, the soup is either mashed or mashed briefly and the crème fraîche added. Wash the chives and cut into rolls and add to the soup. Add salt and pepper to taste and an excellent potato and leek cream soup is ready.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below