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🍲 Leek Potato Soup with Bread Croutons

243 kcal · 30 min · 4 servings

Ingredients

• Leek 1 pc.
• Potatoes, mostly waxy 600 g
• Butter 3 tbsp
• Oil 2 tbsp
• Vegetable broth 1 L
• Rye wholemeal bread, sliced 2 slices
• Whipping cream 200 g
• Salt pinch
• Pepper, white ground pinch
• Nutmeg, ground pinch

Instructions

1. 1. Cut the leek lengthwise, remove the root ends, cut the white part into cubes and the green part into rings. Wash both thoroughly and let drain. Peel the potatoes, clean them and cut into small cubes.
2. 2. In a pot, heat 1 tbsp butter and 1 tbsp oil over medium heat and sweat the leek in it for approx. 3 minutes. Remove one tablespoon of leek for garnishing and set aside. Add the potatoes and broth and cook for about 10 minutes.
3. 3. In the meantime, cube the bread. Heat 2 tbsp butter and 1 tbsp oil in a pan over medium heat. Toast the bread cubes in it for approx. 4–5 minutes until golden brown. Puree the soup, stir in the cream and season with salt, pepper and nutmeg.
4. 4. Serve the soup on deep plates, distribute the bread cubes and the reserved leek on top and serve. Enjoy your meal!

Nutrition per serving

• kcal: 243
• Protein: 6 g · Fett/Fat: 16 g · Carbs: 23 g