Creamy Potato Soup with Leek
Soup
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This creamy potato soup with leek is a true comfort food! I especially like to make it in the fall when it gets colder outside. The combination of potatoes, leek and a dash of cream makes it incredibly delicious and satisfying. It is super easy and quick to prepare, perfect for a stressful day. If you like, you can sprinkle some fresh herbs such as chives or parsley over it. A crispy baguette and a simple but delicious dish is ready!
Ingredients (8 ingredients)
-
600 g Potatoes
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1 Stange/n Small leek
-
1 tbsp Olive oil
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15 g Butter
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600 ml Broth
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200 ml Cream
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Salt
-
Black pepper, freshly ground
Preparation (6 steps)
Prepare potatoes and leek
Peel the potatoes, cut them into cubes and set aside. Wash, clean and cut the leek into fine rings.
Sauté leek
Add olive oil and butter to the mixing bowl and heat for 3 min./120°C/speed 1. Add the chopped leek and sauté for 3 min./120°C/speed 1.
Fry and simmer potatoes
Add the diced potatoes to the mixing bowl and briefly fry for 2 min./120°C/speed 1. Then add the broth and simmer for 20 min./100°C/speed 1.
Whip the cream until stiff
Insert the butterfly. Add the cream to the mixing bowl and whip until stiff for 2 min./speed 3.5. Remove the butterfly and transfer the cream.
Puree and season soup
Puree the soup for 30 sec./speed 8-10 until it reaches the desired consistency. Season with salt and freshly ground black pepper.
Fold in whipped cream
Carefully fold the whipped cream into the pureed soup with a spatula. Season again with salt and pepper if necessary.
Finished cooking? Great! 🎉
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Created by
Marie Meyer
2
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Allergens
- Milk
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