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🍽️ Creamy Potato and Leek Soup

274 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 500 g floury potatoes
• 2 stalks Leek
• 2 tbsp Butter
• 800 ml Vegetable broth
• 100 ml Whipping cream
• Salt
• Pepper (from the mill)
• Nutmeg

Instructions

1. 1. Peel the carrots and the potatoes.
2. 2. Dice the carrots very finely and the potatoes into large chunks.
3. 3. Wash the leek thoroughly and slice it into thin rings.
4. 4. Heat butter in a pot and sauté all the vegetables in it.
5. 5. Deglaze the vegetables with the vegetable broth.
6. 6. Let the soup simmer gently for about 20 minutes.
7. 7. Remove about one quarter of the vegetables from the soup and set them aside.
8. 8. Add the cream to the remaining pot contents and blend the soup until smooth.
9. 9. Check the consistency: Add more broth if the soup is too thick.
10. 10. Let the soup simmer further to reduce it if it is too runny.
11. 11. Add the reserved vegetables back into the soup.
12. 12. Season the soup with salt, pepper, and nutmeg.
13. 13. Serve the soup hot.

Nutrition per serving

• kcal: 274
• Protein: 7 g · Fett/Fat: 15 g · Carbs: 28 g