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🍲 Creamy Chestnut and Leek Soup

380 kcal · 35 min · 4 servings

Ingredients

• 400 g Chestnut purée (canned)
• 2 Stück Leek
• 300 g Potatoes (waxy)
• 600 ml Vegetable broth
• 100 ml Cream
• 20 g Butter
• 5 g Salt
• 2 g Black pepper ground

Instructions

1. 1. Wash the leek thoroughly under running water and slice it into thin rings. Peel the potatoes and cut them into small cubes.
2. 2. Heat the butter in a large pot over medium heat. Add the leek rings and cook them for 5 minutes until soft, without letting them turn brown.
3. 3. Add the potato cubes and the chestnuts. Stir until everything is well mixed.
4. 4. Pour the vegetable broth over it. Cover the pot and let the soup simmer for 15 minutes until the potatoes are soft.
5. 5. Remove the pot from the stove. Puree the soup until smooth using a hand blender.
6. 6. Stir the cream into the soup. Season with salt and pepper. Serve the soup hot.

Nutrition per serving

• kcal: 380
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 45 g