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🍽️ Creamy Potato and Leek Soup

478 kcal · 30 min · 4 servings

Ingredients

• 3 stalks leek
• 1 small onion
• 80 g butter
• 1 kg floury potatoes
• 600 ml vegetable broth
• salt
• pepper (from the mill)
• 250 ml milk
• 100 g sorrel (or parsley or arugula as a substitute)
• 100 g head lettuce
• 2 tbsp olive oil
• 1 tbsp freshly chopped chervil

Instructions

1. 1. Thoroughly wash the leek under running water.
2. 2. Cut off the dark green upper part of the leek and discard it.
3. 3. Peel the onion.
4. 4. Chop the white and light green parts of the leek and the onion into fine cubes.
5. 5. Melt one tablespoon of butter in a large pot.
6. 6. Sauté the onions and leek in it over medium heat.
7. 7. Cover the pot and let the vegetables cook for about ten minutes.
8. 8. Peel the potatoes and wash them.
9. 9. Cut the potatoes into four equal quarters.
10. 10. Add the potato pieces to the leek and onion mixture.
11. 11. Fry the potatoes briefly together with the vegetables.
12. 12. Pour the vegetable broth into the pot.
13. 13. Season the soup with salt and pepper.
14. 14. Cover the pot and boil the soup for about 25 minutes.
15. 15. Check if the vegetables are soft.
16. 16. Puree the soup finely with a hand blender.
17. 17. Return the pureed soup to the pot.
18. 18. Pour the milk into the soup.
19. 19. Heat the soup carefully.
20. 20. Blend the soup smooth with the hand blender.
21. 21. Keep the soup warm over very low heat.
22. 22. Wash the sorrel and the salad greens.
23. 23. Spin the vegetables dry.
24. 24. Cut the sorrel and salad greens into thin strips.
25. 25. Whisk the remaining butter into the warm soup using a whisk.
26. 26. Heat the olive oil in a frying pan.
27. 27. Briefly fry the sorrel and salad greens in the pan.
28. 28. Let the fried vegetables drain on kitchen paper.
29. 29. Mix the vegetables into the soup.
30. 30. Thin the soup with a little milk if necessary.
31. 31. Season the soup finally with salt and pepper.
32. 32. Sprinkle the soup with chervil.
33. 33. Serve the soup with toasted baguette slices.

Nutrition per serving

• kcal: 478
• Protein: 13 g · Fett/Fat: 25 g · Carbs: 50 g