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🍲 Creamy Potato Leek Soup with Crispy Parmesan Croutons

428 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• 200 g leek
• 1 clove garlic
• olive oil
• salt
• pepper (from the mill)
• Worcestershire sauce (to taste)
• 0.5 baguette
• 100 g cream cheese (plain)
• 2 tsp fresh chopped rosemary
• 60 g freshly grated Parmesan
• 0.5 bunch chives

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into small cubes.
3. 3. Slice the leek lengthwise.
4. 4. Rinse the leek and remove the dark ends.
5. 5. Cut the leek into thin rings.
6. 6. Peel the garlic.
7. 7. Finely chop the garlic.
8. 8. Heat 2 tablespoons of oil in a pot.
9. 9. Sauté the garlic in it until translucent.
10. 10. Add the potato cubes and leek rings to the garlic.
11. 11. Sauté the vegetables briefly.
12. 12. Deglaze the vegetables with the broth.
13. 13. Simmer the soup over medium heat for about 20 minutes.
14. 14. Puree the soup until creamy using a hand blender.
15. 15. Add a little more broth if needed to reach the desired consistency.
16. 16. Season the soup with salt, pepper, and Worcestershire sauce.
17. 17. Cut the bread into very thin, diagonal slices.
18. 18. Place the bread slices on a baking sheet lined with baking paper.
19. 19. Spread each bread slice thinly with cream cheese.
20. 20. Sprinkle rosemary over the cream cheese-covered slices.
21. 21. Sprinkle grated Parmesan over the slices.
22. 22. Preheat the oven with the grill function.
23. 23. Gratin the croutons in the preheated oven briefly until golden brown.
24. 24. Rinse the chives.
25. 25. Shake the chives dry.
26. 26. Cut the chives into long pieces.
27. 27. Finally, check the seasoning of the soup.
28. 28. Distribute the soup onto bowls.
29. 29. Sprinkle the prepared chive pieces over the soup.
30. 30. Grind fresh pepper over the portions.
31. 31. Garnish the soup with the Parmesan croutons.
32. 32. Serve the soup hot.

Nutrition per serving

• kcal: 428
• Protein: 15 g · Fett/Fat: 21 g · Carbs: 44 g