← All recipes

🍽️ Creamy Potato and Leek Soup with Toasted Almonds

257 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
• 2 tbsp parsley (chopped)
• salt
• pepper (from the mill)
• 2 tbsp crème fraîche
• 2 tbsp sliced almonds
• parsley (for garnish)

Instructions

1. 1. Wash the potatoes thoroughly and then peel them.
2. 2. Cut the peeled potatoes into small cubes.
3. 3. Remove the outer leaves and root ends from the leek.
4. 4. Wash the leek thoroughly to remove any sand.
5. 5. Roughly chop the white and light green parts of the leek.
6. 6. Peel the onion and the garlic.
7. 7. Finely chop the onion and the garlic.
8. 8. Peel the carrot.
9. 9. Cut the carrot into small cubes.
10. 10. Heat the butter in a large pot.
11. 11. Add the chopped leek, onions, garlic, and carrots to the pot.
12. 12. Sauté the vegetables over medium heat, stirring constantly.
13. 13. Add the potato cubes to the vegetables.
14. 14. Fry the potatoes briefly until they are slightly translucent.
15. 15. Deglaze the vegetables with the vegetable broth.
16. 16. Stir in the bay leaf and cumin.
17. 17. Cover the pot with a lid.
18. 18. Let the soup simmer over medium heat for about 20 minutes.
19. 19. Remove the bay leaf from the soup.
20. 20. Puree the soup until smooth using a hand blender.
21. 21. Season the soup to taste with salt and pepper.
22. 22. Stir the fresh parsley into the soup.
23. 23. Stir the crème fraîche into the soup.
24. 24. Heat a non-stick pan without adding fat.
25. 25. Toast the almonds in the pan until fragrant.
26. 26. Fill the hot soup into bowls.
27. 27. Sprinkle the toasted almonds over the soup.
28. 28. Garnish the bowls with some fresh parsley.

Nutrition per serving

• kcal: 257
• Protein: 8 g · Fett/Fat: 12 g · Carbs: 28 g