Potato – Leek Cream Soup

1. Peel the potatoes and cut into small cubes. Peel the onion and finely dice. Clean the leek and cut into small slices. Pluck the parsley leaves from the stems, put some aside for decoration, cut the rest of the leaves into small pieces. Pick up stems. Cut the chives into rolls. Heat the vegetable stock.
2. Heat the butter and sear the onion with the leek, then add the potatoes and sauté briefly. Deglaze with the hot vegetable stock. Now add the bay leaf, the chives and the parsley leaves together with the stems and cook the potatoes until soft on a low heat.
3. When the potatoes are soft, fish out the bay leaves and parsley stalks and puree the soup finely. Fold in the cream and season with salt and nutmeg. Briefly bring the soup to the boil again.

times…..;)))

1. “Pick up” the panchetta and fry it on both sides in a pan, degrease on crepe. Finely chop some chives.
2. Put the finished soup in a soup bowl, sprinkle with a lot of chives and serve the panchetta and now ….. enjoy your meal …..

or something …..;)))

1. Rub the soup bowl with garlic, pour in the hot soup, sprinkle with the parsley and rub some nutmeg over it and now ….. enjoy your meal …..
2. A small note on my own account, I assumed that there was a little bit of cooking knowledge, so I didn’t mention it either: … I was recently asked that when you cook a cream soup, it is more like a ” Pampe “was as a soup !!! ….. This can of course happen because several components come together here … other basic ingredients, different cooking temperatures, thicker vegetable cubes, potatoes with more gluten, etc … always please with cream soups Adjust the consistency of the soup with the broth that is specified in the list of ingredients according to your own taste …. that is, stretch it! and then season it again … then it works with the neighbor …;)))).