Potato Soup with Leek

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	25 mins
Total Time	40 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Peel and wash the potatoes, cut into small cubes and cook in the vegetable stock for about 15 minutes. In the meantime, wash the leek and cut into small rings. D.
Set aside about 1/3 of the potatoes and mash the rest in the stock or puree with the hand blender. Then add the set aside potatoes and the leek and simmer for a few minutes while stirring.
Season the soup with salt and pepper and add the processed cheese. Finally add the chopped sausages and leave to stand for about two minutes.
Tip:
My dad swears that it tastes better if the leek is sautéed in a pan beforehand.

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.