in Soup Recipes

Potato-leek cream soup

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Ingredients for 2 servings:

  • 200 g potatoes
  • 150 g leek
  • 1 tbsp butter
  • ½ liter vegetable broth
  • 1 tsp crème fraîche
  • ½ bunch chives
  • Salt and pepper (preferably freshly ground)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash, peel, and dice the potatoes. Slice the leek into rings and wash them as well. Lightly fry the leek in a pan with butter. Add the broth and potatoes and simmer over low heat for about 15-20 minutes. Finally, mash or purée the soup, if desired, and add the crème fraîche. Wash the chives, cut them into small pieces, and add them to the soup. Season briefly with salt and pepper, and you have a delicious cream of potato and leek soup.

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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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