Leek soup with fried potato cubes

Ingredients for 2 servings:

• 1 thick leek(s), the light parts
• 1 onion(s)
• 5 m.-sized potatoes
• 1 piece(s) ginger, approx. thumbnail size
• 1 liter vegetable broth, approx.
• salt and pepper
• 1 pinch(s) of sugar
• some oil for frying

Instructions

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

vegan, warming

Clean a large, thick leek, cut it lengthwise down the middle, and rinse. Drain and slice the lighter parts. Reserve the darker parts for something else. Dice the onion. Peel and finely dice the ginger. Peel the potatoes. Cut 2 potatoes into chunks for the soup and 3 into cubes of about 1 cm for the garnish. Leave the potatoes covered with water until ready to use to prevent them from browning. Heat a little oil in a sufficiently large pot and sauté the onions. Add the leek and potato pieces and sauté for a few minutes. Add the vegetable stock and ginger and simmer for about 15 minutes, until the vegetables are tender. Meanwhile, fry the potato cubes in a little oil over medium heat until crisp and cooked through. It’s best to cook with the lid on at the beginning, then increase the heat towards the end and fry until crispy. Season with a pinch of sugar, salt, and pepper. Purée the soup and season with salt and pepper to taste. Ladle the soup into bowls and add the potato cubes. Serve hot.