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🍲 Creamy Leek and Potato Soup with Basil

382 kcal · 30 min · 4 servings

Ingredients

• 400 g mostly waxy potatoes
• 2 garlic cloves
• 400 g leek stalks
• 2 tbsp rapeseed oil
• 0.5 tsp curry powder
• 1 l poultry stock (jar)
• 100 ml whipping cream (30% fat content)
• 1 pinch freshly ground nutmeg
• salt
• white pepper (from the mill)
• basil (for garnishing)

Instructions

1. 1. Peel the potatoes and cut them into small cubes.
2. 2. Peel the garlic clove and chop it very finely.
3. 3. Clean the leek, wash it thoroughly, and slice it into thin rings.
4. 4. Heat some oil in a pot and sauté the leek and garlic in it.
5. 5. Dust the vegetables with curry powder.
6. 6. Deglaze the mixture with poultry stock.
7. 7. Add the potato cubes and the cream.
8. 8. Simmer the soup over medium heat for 20 to 25 minutes.
9. 9. Remove about one-third of the potato and leek pieces from the pot and set them aside.
10. 10. Puree the remaining soup base until smooth.
11. 11. Fold the reserved pieces back into the soup.
12. 12. Season the soup to taste with grated nutmeg, salt, and white pepper.
13. 13. Serve the soup garnished with fresh basil leaves.

Nutrition per serving

• kcal: 382
• Protein: 18 g · Fett/Fat: 25 g · Carbs: 22 g