in Soup Recipes

Creamy potato and leek soup

updated

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Ingredients for 2 servings:

  • 300 g potatoes
  • 1 stalk(s) leek
  • ½ liter vegetable broth
  • ½ cup yogurt
  • 1 pack of processed cheese
  • 2 tbsp butter
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash, peel, and dice the potatoes. Wash, trim, and slice the leeks. Melt the butter in a saucepan and brown the potatoes and leek rings. Add the vegetable stock and simmer for 15 minutes. Then purée the soup, season with salt and pepper, add the yogurt and the processed cheese, purée again, and season to taste. Serve with crusty toast.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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