Belgian potato and leek soup

Ingredients for 4 servings:

• 4 large potatoes, diced
• 4 stalk(s) leeks, finely chopped
• 1 onion(s), diced
• 125 g sour cream
• 125 g Cremefine or other cream substitute
• 50 g butter
• 1 cube of vegetable stock
• some rapeseed oil
• salt and pepper
• 600 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

delicious soup in winter

First, sauté the onion with butter and oil in a soup pot. Then add the potatoes, followed by 2/3 of the chopped leek. Once the contents are nicely sautéed, fill the pot with 0.6 liters of water and add the stock cube. After simmering for 15 minutes, blend everything with a hand blender. Add the last of the leek to the pot and cook for 5 minutes. Finally, add the sour cream and cream substitute and heat gently (but do not boil!).