Potato-leek soup

Ingredients for 4 servings:

• 1 tbsp butter
• 300 g potatoes
• 1 bunch of leeks
• 600 ml broth
• 150 ml milk
• 2 tbsp sour cream
• 1 potato(s), new
• 100 g sausage (chorizo)
• Oil, for frying
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

spicy with chorizo ​​- good cold or warm

Clean and wash the onions, then slice into thin rings. Peel and dice the potatoes. Heat the butter in a saucepan and fry the white part of the leeks. Add the diced potatoes and fry briefly. Pour in the stock and simmer until the potatoes are tender. Add the milk, season to taste, and puree. Peel the new potatoes and cut into small cubes. Fry in a pan with a little oil until crispy, drain on kitchen paper, and season with salt. Cut the chorizo ​​into small cubes and fry. Serve the soup cold or warm, top with a dollop of sour cream, and garnish with the green onions, diced potatoes, and diced chorizo.