Potato Leek Soup
Creamy soup made from potatoes and leeks – warming and satisfying.
- 35 min
- 638 kcal / serving
- easy
- vegetarian
- Protein
- 10.7 g
- Fat
- 38.8 g
- Carbs
- 61.1 g
Contains: milk, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 500 g floury potatoes
- 2 leeks
- 1 onion
- 2 tbsp butter
- 800 ml vegetable broth
- 200 ml heavy cream
- Nutmeg
- Salt and pepper
Method
- Peel potatoes and cut into cubes. Slice leeks into rings and wash thoroughly.
- Finely dice onion and sauté in butter until translucent.
- Add potatoes and leeks, sauté briefly.
- Pour in vegetable broth and simmer for 20 minutes over medium heat.
- Blend soup with an immersion blender, stir in cream.
- Season with nutmeg, salt and pepper, then serve.
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