John Myers
Leek and Potato Soup
The perfect leek and potato soup recipe with a picture and simple step-by-step instructions.
- 3 Poles Leek
- 4 Potatoes
- 40 g Butter
- 1 liter Water
- 2 tbsp Grained vegetable broth
- 150 ml Cream
- Herbal salt, pepper
- 1 bunch Chives
- 2 Few Wiener sausages
- Clean the leek and cut into fine rings.
- Wash, peel and dice the potatoes.
- Sweat the leek in butter, add the potatoes and pour in the water.
- Stir in the vegetable stock and cover the soup and simmer over a low heat for 25 minutes.
- Puree with a hand blender, stir in the cream and season with herbal salt and pepper.
- Cut the sausages into slices and heat them in the soup.
- Finely chop the chives and pour over the soup, then serve the soup.
- TIP: If you like, you can debark 2 slices of bread, cut into small cubes and roast in 40 g butter until golden brown. Then serve with the soup.
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