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🍽️ Potato and Leek Soup with a Crispy Cheese Crust

534 kcal · 30 min · 4 servings

Potato and Leek Soup with a Crispy Cheese Crust Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the potatoes and rinse them under running water.
  2. 2. Cut the peeled potatoes into small cubes.
  3. 3. Remove the green ends from the leek and slice it into thin rings.
  4. 4. Rinse the leek rings thoroughly to remove any sand.
  5. 5. Heat the butter in a large pot.
  6. 6. Add the potato cubes and leek rings to the pot.
  7. 7. Sauté the vegetables briefly while stirring constantly.
  8. 8. Deglaze the vegetables with the vegetable broth.
  9. 9. Let the soup simmer on low heat for about 20 minutes.
  10. 10. Check if the potatoes are soft.
  11. 11. Switch your oven to the grill function and preheat it.
  12. 12. Puree the soup in a blender until smooth.
  13. 13. Stir the cream into the pureed soup.
  14. 14. Bring the soup to a boil in a pot.
  15. 15. Simmer the soup a bit longer to thicken it.
  16. 16. Add more broth if the soup is too thick.
  17. 17. Season the soup to taste with salt.
  18. 18. Add ground nutmeg.
  19. 19. Add black pepper.
  20. 20. Fill the soup into heatproof soup bowls.
  21. 21. Slice the cheese.
  22. 22. Place the cheese slices on top of the soup surface.
  23. 23. Place the bowls on the oven rack.
  24. 24. Broil the soup under the hot grill.
  25. 25. Wait until the cheese is golden brown and bubbling.
  26. 26. Carefully remove the bowls from the oven.
  27. 27. Use pot holders or oven mitts to avoid burns.
  28. 28. Serve the soup immediately.

Nutrition per serving