in Soup Recipes

Potato soup with leek

updated

Spread the love

Ingredients for 2 servings:

  • 1 stalk(s) leek
  • 400 g potatoes
  • ½ liter vegetable broth
  • 2 sausages, Vienna sausages
  • 2 tbsp processed cheese, nB also more
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and wash the potatoes, cut them into small cubes and cook them in the vegetable stock for about 15 minutes. Meanwhile, wash the leek and cut it into small rings. Set aside about 1/3 of the potatoes and mash the rest in the stock or puree it with a hand blender. Then add the reserved potatoes and leek and simmer for a few minutes while stirring. Season the soup with salt and pepper and add the cream cheese. Finally, add the chopped sausages and let them simmer for about two minutes. Tip: My dad swears that it tastes better if the leek is briefly fried in a pan first.

Facebook Comments

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.

Leek kimchi

Sausage salad with feta cheese