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🍽️ Creamy Leek and Potato Soup

331 kcal · 30 min · 4 servings

Ingredients

• 2 stalks leek
• salt
• 2.5 tbsp butter
• 2.5 tbsp spelt whole wheat flour
• 200 ml whipping cream
• pepper (from the mill)
• nutmeg
• 250 g floury potatoes
• 1 tbsp freshly chopped parsley

Instructions

1. 1. Cut the leek lengthwise.
2. 2. Wash the leek thoroughly and remove the outer layers.
3. 3. Shake the leek dry.
4. 4. Cut the leek into rings.
5. 5. Put the leek rings into boiling salted water.
6. 6. Cook the leek rings for 3 to 4 minutes (this is called blanching).
7. 7. Remove the leek rings from the water.
8. 8. Pour cold water over the leek rings to cool them down.
9. 9. Let the leek rings drain well.
10. 10. Melt the butter in another pot.
11. 11. Dust the melted butter with flour.
12. 12. Let the butter-flour mixture take on a slight color for a short time.
13. 13. Deglaze the mixture with 600 milliliters of leek stock.
14. 14. Stir the mixture vigorously with a whisk.
15. 15. Make sure no lumps form.
16. 16. Pour the cream into the soup.
17. 17. Season the soup with salt.
18. 18. Season the soup with pepper.
19. 19. Season the soup with nutmeg.
20. 20. Peel the potatoes.
21. 21. Cut the potatoes into small cubes.
22. 22. Cook the potato cubes in the soup for about 15 minutes.
23. 23. Add the leek rings back into the soup.
24. 24. Add the chopped parsley to the soup.
25. 25. Taste the soup and adjust the seasoning if needed.
26. 26. Serve the finished soup.

Nutrition per serving

• kcal: 331
• Protein: 6 g · Fett/Fat: 24 g · Carbs: 22 g