in Soup Recipes

Brunch leek soup

updated

Spread the love

Ingredients for 4 servings:

  • 250 g potatoes, diced
  • 300 g leek
  • 500 ml vegetable stock
  • 1 onion(s), finely chopped
  • 200 g cream cheese (Brunch Légère or Classic)
  • salt and pepper, pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

delicious soup, filling and quick to make, and vegetarian too

Peel and finely dice the potatoes and onions. Trim the leek and slice into rings. Heat the oil in a large pot and sauté the vegetables. Add the vegetable stock and simmer for about 20 minutes. Remove the pot from the heat and puree everything with a hand blender. Then add the brunch and heat through again. Season with salt and pepper. Tip: Salmon strips or bacon cubes also go well with this dish.

Facebook Comments

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.

Brunch leek soup

Noodles with Eastern sauce