Quick potato soup

Ingredients for 3 servings:

• 500 g potatoes
• 100 g leek
• 1 large onion(s)
• 1 garlic clove(s)
• 2 tsp oil
• 1 liter vegetable broth, strong
• 2 tsp cornstarch
• 1 tsp curry powder
• 3 tbsp sour cream
• 1 bunch parsley, fresh or frozen
• Cayenne pepper
• possibly vegetable broth, instant or
• Salt

Instructions

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

ww – suitable, total 10.5 P.

Cut the peeled potatoes into small pieces, cut the leek into rings, dice the onion, and finely chop the garlic. Sauté the garlic and onion in the oil, add the potatoes and leek, and fry briefly. Deglaze with the vegetable stock and cook the potatoes for 15-20 minutes until tender. Mix the cornstarch with 1/8 liter of cold water and add it to the soup along with the curry powder. When the soup has thickened slightly, remove from the heat and stir in the sour cream. Do not let it boil again. Finally, season with parsley, cayenne pepper, and salt or instant vegetable stock. The soup is not pureed! This recipe is also suitable for WW users and has a total of 10.5 points.