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🍽️ Creamy Potato and Leek Soup with Croutons

220 kcal · 30 min · 4 servings

Creamy Potato and Leek Soup with Croutons Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Remove the crust from the white bread and cut the bread into small cubes.
  2. 2. Heat butter in a frying pan and fry the bread cubes on all sides until golden brown.
  3. 3. Remove the finished croutons from the pan and set them aside.
  4. 4. Peel the potatoes and place them in a large pot.
  5. 5. Thoroughly rinse the leek under running water to remove any sand.
  6. 6. Remove the green tops and the white root end from the leek.
  7. 7. Cut the white part of the leek into thin rings.
  8. 8. Add the leek rings to the potatoes in the pot.
  9. 9. Pour enough water into the pot to completely cover the vegetables and potatoes.
  10. 10. Cover the pot with a lid and cook the mixture for about 20 minutes until the vegetables are soft.
  11. 11. Add some oil and apple juice to the cooked mixture.
  12. 12. Puree the soup using a hand blender or food processor until smooth.
  13. 13. Add the previously prepared croutons as a topping to the finished soup.
  14. 14. Serve the soup immediately while warm.

Nutrition per serving