John Myers
Potato and Leek Soup
The perfect potato and leek soup recipe with a picture and simple step-by-step instructions.
- 1 pole Leek
- 500 g Potatoes
- 200 ml Milk
- 3 piece Bay leaf
- 300 ml Vegetable broth
- 300 ml Water
- 1 tbsp Butter
- Salt + pepper
- Wash the leek + cut into fine slices.
- Wash the potatoes + roughly dice.
- Melt the butter in a saucepan and sauté the leek + potatoes with bay leaves for about 5 minutes.
- Then deglaze with the broth + water and bring to the boil.
- Half cover the pot and simmer for around 15 minutes.
- Fish out the bay leaves.
- Now everything is finely pureed with the hand blender or blender – there must not be any more pieces!
- Put the soup back in the saucepan and heat up with milk on a low heat. If the soup is too thick for you, you can stretch it with a little water.
- Season to taste with salt and pepper.
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