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🍽️ Creamy Leek Soup with Dill and Paprika

467 kcal · 30 min · 4 servings

Ingredients

• 2 stalks leek
• 1 shallot
• 1 clove garlic
• 200 g floury potatoes
• 2 tbsp butter
• 2 tbsp flour
• 800 ml poultry broth (or vegetable broth)
• 100 ml whipping cream
• 2 tbsp crème fraîche
• 2 sprigs dill
• salt
• pepper (from the mill)
• 100 g feta
• paprika powder

Instructions

1. 1. Wash the leek thoroughly and remove the tough ends. Slice the leek flesh into thin rings.
2. 2. Peel the shallot and the garlic. Dice both ingredients very finely.
3. 3. Peel the potatoes and cut them into small cubes.
4. 4. Heat butter in a pot. Sauté the leek, shallot, and garlic in it for about 3 minutes until soft.
5. 5. Dust the vegetables with flour and stir briefly.
6. 6. Deglaze with the broth and add the potato cubes.
7. 7. Let the soup simmer on low heat for 30 minutes, stirring occasionally.
8. 8. Then puree the soup finely with a hand blender.
9. 9. Stir the crème fraîche into the warm soup.
10. 10. Strip the dill leaves from the stems. Reserve a few small tips for decoration.
11. 11. Finely chop the remaining dill and stir it into the soup.
12. 12. Finally, season the soup to taste with salt and pepper.
13. 13. Serve the soup on plates or in glasses.
14. 14. Crumble feta cheese over the soup and garnish with the reserved dill tips.
15. 15. Lightly dust the dish with paprika powder before serving.

Nutrition per serving

• kcal: 467
• Protein: 21 g · Fett/Fat: 33 g · Carbs: 21 g