Potato – Leek Cream Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
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.
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