Potato – Leek – Soup

by Editorial Staff

Summary

Prep Time 15 mins
Total Time 15 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g potato (s)
  • 300 g leek
  • 1 liter vegetable broth
  • 400 g cream cheese
  • 20 g mararine
  • Curry powder
  • Salt and pepper from the mill
  • Nutmeg, freshly grated
  • Parsley, finely chopped
Potato – Leek – Soup
Potato – Leek – Soup

Instructions

  1. Peel, wash and dice the potatoes and cook them in salted water. Clean, wash and cut the leek into rings, fry in margarine, fill up with the broth and simmer for 10 minutes over low heat. Puree half of the potato cubes and add to the soup with the whole potato cubes.
  2. Melt the cream cheese in the soup. Season to taste with salt, pepper, nutmeg and curry. Sprinkle the chopped parsley over the soup before serving.

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