Potato and leek soup

Ingredients for 2 servings:

• 300 g potatoes, peeled
• 2 stalk(s) leeks (large stalks)
• 1 onion(s)
• 1 tbsp butter
• 50 g sweet cream
• 1 tbsp vegetable broth, instant
• 1 pinch of nutmeg
• 600 ml water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

My mom always did that – it tastes best that way!

Peel the potatoes and cut into small cubes. Trim the leeks and slice them into thin rings. Peel and finely dice the onion, then sauté in the butter until translucent. Add the potatoes, leeks, and water and cook everything over low heat in a covered pot for 18 to 20 minutes. Purée everything with a hand blender. Stir the cream into the soup and season to taste with the broth and nutmeg.