in Soup Recipes

Potato and leek soup

updated

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Ingredients for 4 servings:

  • 500 g potatoes, diced
  • 800 g leek, the white part, cut into rings
  • 1 ¼ liters chicken broth
  • 200 g cream
  • Salt
  • Pepper, white
  • e.g. Tabasco

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick to make, serve warm or cold

Simmer the potatoes and leeks in the broth for about 20 minutes until soft, then puree with the cream and season to taste. Super quick and easy, easy to prepare, and still delicious. The soup tastes great both hot and cold. Suitable as a starter for at least 8 people or as a light main course for about 4 people.

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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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