🍽️ Creamy Leek and Potato Soup

Name: Creamy Leek and Potato Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g potatoes; 2 leek stalks; 2 tbsp butter; 1 tbsp vegetable broth; 3 tbsp crème fraîche; salt; pepper (from the mill); 1 tbsp white wine vinegar; 2 tbsp chervil leaves

176 kcal · 30 min · 4 servings

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Ingredients

250 g potatoes
2 leek stalks
2 tbsp butter
1 tbsp vegetable broth
3 tbsp crème fraîche
salt
pepper (from the mill)
1 tbsp white wine vinegar
2 tbsp chervil leaves

Instructions

1. Peel the potatoes, wash them thoroughly, and slice them into thin rounds.
2. Clean the leek, wash it, and slice it into fine rings. Heat 1 tbsp of butter in a pot and sauté the potato slices and leek in it for a few minutes.
3. Pour in 1 liter of water, stir in the broth, bring the mixture to a boil, and let it simmer for about 20 minutes.
4. Stir in the crème fraîche and the remaining butter. Season the soup to taste with salt, pepper, and vinegar.
5. Serve the soup in small bowls and garnish with fresh chervil before serving.

Nutrition per serving

kcal: 176
Protein: 4 g · Fett/Fat: 11 g · Carbs: 15 g