in Soup Recipes

Leek and potato soup

updated

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Ingredients for 2 servings:

  • 1 stalk(s) leek, large
  • 400 g potatoes
  • 1 tbsp butter
  • 600 ml vegetable stock
  • Salt
  • pepper
  • 1 sprig(s) marjoram
  • 2 tbsp sour cream
  • 1 small bunch of chives

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Trim the leek, cut it lengthwise, wash it thoroughly, and slice it. Peel the potatoes and cut them into small cubes. Melt the butter in a saucepan. Add the leek and potatoes and sauté lightly. Pour in the broth, cover, and simmer over low heat for about 15 minutes. Purée the soup with a hand blender. Season with salt, pepper, and marjoram, and stir in the cream. Wash the chives and cut them into small rolls. Serve the soup and sprinkle the chives on top.

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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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