Creamy leek and potato vegetables

Ingredients for 4 servings:

• 4 waxy potatoes
• 1 tbsp clarified butter
• 1 pinch of sweet paprika powder
• e.g. salt and pepper
• 1 stalk(s) leek
• 1 tbsp clarified butter
• 1 tbsp vegetable stock powder
• n. B. water
• 1 tbsp cream cheese spread
• 1 tbsp sour cream
• 1 tomato(s), optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

fine side dish

Boil the potatoes with their skins on until soft, let them cool slightly, peel them, and dice them. Sprinkle with paprika, salt, and pepper, and mix well. Heat the clarified butter in a pan and fry the seasoned potato cubes until golden brown. Cut the leek into thin rings, wash them thoroughly, and fry them in a pan with the heated clarified butter. Season with granulated vegetable stock and deglaze with a little water. Once the leek is soft, stir in the processed cheese and sour cream and mix with the fried potato cubes. Season to taste with salt and pepper. If desired, dice a fresh tomato and top the vegetables with it.