John Myers
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Potato Leek Cream Soup
The perfect potato leek cream soup recipe with a picture and simple step-by-step instructions.
for the soup
- 1 liter Vegetable broth
- 3 size Potatoes
- 1 size Leek
- 1 size Onion red
- 1 half a tuber Chinese garlic
- 1 half a tuber Rapeseed oil for roasting
- 1 half a tuber Salt and pepper
- 1 half a tuber Freshly grated nutmeg
- 3 piece Bay leaves
- 2 tablespoon Sour cream
- 2 tablespoon Mascarpone
for the topping
- 1 tablespoon Clarified butter
- 2 handful Dried white bread cubes
- 2 handful Garlic spray
- 1 small Spring onion
preparation
- Peel the potatoes and cut into cubes – cut the onion and garlic into small cubes – cut the leek into thin rings – bring the vegetable stock to a boil
- Cut the spring onion into fine rings for the topping – fry the dried white bread cubes in clarified butter until crispy – while roasting, sprinkle with a little salt and spray with liquid garlic –
preparation
- heat rapeseed oil – roast the onion and garlic – then add to the hot soup
- Roast the potato cubes – if they are slightly colored then deglaze the vegetable stock with a scoop – leave the potatoes in the pan until all the liquid has evaporated, then add the potatoes to the soup pot
- Roast the leek rings – then add a scoop of vegetable stock and simmer again until the liquid has evaporated – add the leek to the soup pot – now season the soup with salt, pepper, nutmeg and 3 bay leaves – simmer for about 5 to 10 minutes until all the vegetables is soft
- Take out the bay leaves and puree the soup with the blender – add the mascarpone and sour cream and whip everything again until frothy
Topping with bread cubes and spring onions
- Add the roasted white bread cubes to the soup just before serving – sprinkle raw spring onion rings over the soup
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