in Soup Recipes

Leek cream soup with potatoes

updated

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Ingredients for 4 servings:

  • 2 stalk(s) leeks
  • 300 g potatoes
  • 2 tbsp butter or margarine
  • 600 ml vegetable stock
  • 100 ml cream
  • 3 tbsp processed cheese
  • 2 tbsp white wine
  • Salt
  • pepper
  • nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple, quick and vegetarian

Clean the leek and cut into thin rings. Blanch in salted water for 5 minutes and drain. Peel, wash, and dice the potatoes (0.5 x 0.5 cm). Sauté in butter, then deglaze with stock and cream. Cut the cheese spread into small pieces and add to the soup with the wine. Then simmer for about 20 minutes. Stir in half of the leek rings and puree the soup with an immersion blender. Season to taste with salt, pepper, and nutmeg. Serve the soup garnished with the remaining leek.

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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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Leek cream soup with potatoes