Velvety Potato Soup with Leek
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 750 g potato (s), floury boilin
- 1 tablespoon sesame oil
- 1 teaspoon curry powder
- 1 liter vegetable stock
- 2 leeks
- 2 tablespoon rapeseed oil
- 2 tablespoon sesame seeds
- 150 g cream
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut them into large cubes. Peel and dice the onion. Heat the sesame oil in a saucepan and sauté the onions until translucent. Fry the potatoes briefly and dust the curry powder over them.
- Pour in the broth, bring to the boil and cover the potatoes over a low heat and cook for about 15 minutes until soft.
- In the meantime, clean the leek, cut into rings, wash them thoroughly and let them drain. Heat the rapeseed oil in a pan, fry the leek rings and then simmer for about 5 - 10 minutes.
- Toast the sesame seeds in a pan without fat until they are fragrant.
- Add the cream to the soup, puree everything finely and season with salt and pepper. Then divide over four plates and serve sprinkled with leek rings and sesame seeds.
- Tip: The soup can also be frozen very easily without the leek rings.
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