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🍽️ Creamy Leek and Potato Soup with Croutons

619 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup greens (leek, carrots, celery)
• 600 g floury potatoes
• 1 onion
• 2 bay leaves
• 1 tbsp neutral oil
• 1.2 l chicken broth
• 2 tbsp chive rings
• 100 g sour cream
• salt
• pepper (from the mill)
• 3 slices day-old mixed bread
• 2 tbsp butter

Instructions

1. 1. Wash the leek thoroughly and remove the tough ends. Slice the leek into thin rings.
2. 2. Peel the carrots, celery, and potatoes. Wash the vegetables and cut them into small cubes.
3. 3. Peel the onion and chop it very finely.
4. 4. Heat the oil in a large pot.
5. 5. Add the leek, carrots, celery, and onions to the pot and sauté them.
6. 6. Add the potato cubes and fry them briefly.
7. 7. Deglaze the vegetables with the broth.
8. 8. Add the bay leaf to the soup.
9. 9. Bring the soup to a boil.
10. 10. Let the soup simmer on low heat for about 20 minutes.
11. 11. Remove the bay leaf from the soup.
12. 12. Puree the soup finely using a hand blender.
13. 13. Ensure that the soup is no longer boiling.
14. 14. Stir the chives and sour cream into the warm soup.
15. 15. Season the soup to taste with salt and pepper.
16. 16. Cut the bread into small cubes.
17. 17. Fry the bread cubes in butter until golden brown on all sides.
18. 18. Serve the soup in bowls.
19. 19. Top the soup with the toasted bread cubes (croutons).
20. 20. Serve the soup immediately.

Nutrition per serving

• kcal: 619
• Protein: 28 g · Fett/Fat: 35 g · Carbs: 48 g