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🍽️ Creamy Potato and Leek Soup with Nuts

335 kcal · 30 min · 4 servings

Ingredients

• 500 g floury potatoes
• 2 stalks leek
• 1 clove garlic
• 1 carrot
• 1 onion
• 2 tbsp butter
• 1.2 l vegetable broth
• 1 bay leaf
• 1 pinch ground cumin
• salt
• pepper (from the mill)
• 2 tbsp crème fraîche
• 50 g chopped pecans
• 1 tbsp oil

Instructions

1. 1. Wash the potatoes thoroughly and peel them. Cut the peeled potatoes into small cubes.
2. 2. Clean the leek and wash it. Cut the white and light green parts into coarse pieces.
3. 3. Peel the onion and the garlic. Chop both ingredients very finely.
4. 4. Peel the carrot and cut it into small cubes as well.
5. 5. Heat the butter in a large pot.
6. 6. Add the leek, onions, garlic, and carrots to the pot.
7. 7. Sauté the vegetables over medium heat, stirring constantly.
8. 8. Add the potato cubes and sauté them briefly.
9. 9. Deglaze the vegetables with the vegetable broth.
10. 10. Stir in the bay leaf and cumin.
11. 11. Let the soup simmer covered over medium heat for about 15 minutes.
12. 12. Remove the bay leaf from the soup.
13. 13. Puree the soup with an immersion blender until smooth and creamy.
14. 14. Season the soup to taste with salt and pepper.
15. 15. Stir the crème fraîche into the finished soup.
16. 16. Heat the oil in a small frying pan.
17. 17. Toast the nuts briefly in the hot oil.
18. 18. Fill the soup into bowls.
19. 19. Sprinkle the soup with the roasted nuts and serve.

Nutrition per serving

• kcal: 335
• Protein: 8 g · Fett/Fat: 21 g · Carbs: 28 g