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🍽️ Creamy Potato Leek Soup

272 kcal · 30 min · 4 servings

Ingredients

• 150 g celeriac
• 500 g waxy potatoes
• 300 g leek
• 1 shallot
• 2 tbsp olive oil
• 800 ml vegetable broth
• salt
• pepper (from the mill)
• 1 spring onion
• 1 pinch freshly ground nutmeg
• 150 g crème fraîche

Instructions

1. 1. Wash the celery and potatoes thoroughly.
2. 2. Peel the potatoes and cut them into small cubes.
3. 3. Peel the celery and cut it into small cubes as well.
4. 4. Clean the leek and wash it.
5. 5. Cut the leek into thin rings.
6. 6. Peel the shallot.
7. 7. Dice the shallot very finely.
8. 8. Heat the oil in a large pot.
9. 9. Sauté the shallot in the hot oil until translucent.
10. 10. Add the cubed potatoes and celery to the pot.
11. 11. Deglaze the ingredients with the vegetable broth.
12. 12. Season the soup with salt and pepper.
13. 13. Let the soup simmer for ten minutes.
14. 14. Wash the spring onions while the soup is simmering.
15. 15. Clean the spring onions.
16. 16. Finely chop the spring onions.
17. 17. Add the leek rings to the soup after ten minutes.
18. 18. Let the soup cook for another fifteen minutes.
19. 19. Puree the finished soup until smooth.
20. 20. Optionally press the soup through a fine sieve.
21. 21. Thin the soup with hot vegetable broth if necessary.
22. 22. Season the soup to taste with salt and freshly grated nutmeg.
23. 23. Divide the soup among four bowls.
24. 24. Place a dollop of crème fraîche in the center of each bowl.
25. 25. Sprinkle the chopped spring onions over the soup.
26. 26. Grind some black pepper over the top.
27. 27. Serve the soup immediately.

Nutrition per serving

• kcal: 272
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 26 g