Potato Leek Soup
Creamy soup with potatoes, leeks, and cream
Ingredients
- potato600 g
- leek3 stalks
- cream200 ml
- butter40 g
- vegetable broth900 ml
- salt1 to taste
- black pepper1 to taste
Instructions
Wash the leek thoroughly to remove sand and slice it into rings; peel and dice the potatoes.
Melt the butter in a pot and sweat the leek for 5-7 minutes until soft without browning.
Add the potatoes and vegetable broth and bring to a boil.
Cook for 20 minutes until the potatoes are completely soft.
Blend the soup until creamy, pour in the cream, and warm for 2-3 minutes.
Season with salt and pepper and serve hot.
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