Leek and potato soup

Ingredients for 6 servings:

• 500 g potatoes
• 500 g leek
• 2 liters of vegetable broth
• ½ cup sour cream
• 1 tsp soy sauce
• salt and pepper
• e.g. fresh parsley, finely chopped
• e.g. Parmesan, freshly grated
• 5 slices of whole-grain toast
• 3 tbsp butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and wash the potatoes, and cut into small, thin slices (I always use a mandoline slicer). Trim and wash the leeks, and cut them into thin rings. Cook both in the vegetable stock until tender (this goes very quickly if everything is thinly sliced). Remove half of the potatoes and leeks from the pot and set aside. Puree the rest with a hand blender until finely chopped. Then fold in the sour cream and return the reserved vegetables to the soup. Season to taste with soy sauce, salt, and pepper. Cut the whole-grain toast into small cubes and toast in a pan with butter until crispy. To serve, ladle the soup into a bowl, place 2-3 teaspoons of breadcrumbs in the center, sprinkle with Parmesan cheese, if desired, and garnish with parsley.