Hearty Potato Leek Cream Soup
Soup
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This creamy potato leek soup is a true soul warmer! I especially like to make it in the fall when leeks are in season. The combination of potatoes, leeks and a pinch of bacon makes it incredibly delicious and filling. The crème fraîche makes it wonderfully creamy. If you like it vegetarian, just leave out the bacon. The soup is super easy and quick to prepare in the Thermomix® and is perfect for a quick lunch or as an appetizer for a festive menu. An absolute favorite recipe that is always well received!
Ingredients (9 ingredients)
-
500 g Potato(es)
-
1 Stange/n Leek
-
150 g Diced bacon
-
2 tbsp Oil
-
800 ml Vegetable broth
-
0.5 bunch Parsley
-
150 g Crème fraîche
-
to taste Salt
-
to taste Pepper
Preparation (7 steps)
Fry bacon
Add 150 g diced bacon to a pan and fry until crispy over medium heat. Then remove the bacon from the pan and set aside.
Prepare potatoes and leeks
Peel, wash and dice 500 g potatoes into bite-sized pieces. Clean, wash and cut 1 leek into fine rings.
Sauté leeks and potatoes
Put 2 tbsp oil in the mixing bowl, add leeks and potatoes and sauté for 3 min./120°C/speed 1.
Cook soup
Add 800 ml vegetable broth to the mixing bowl and cook the soup for 20 min./100°C/speed 1.
Puree soup
Puree the soup for 30 sec./speed 8.
Refine soup
Add 150 g crème fraîche, salt and pepper to taste to the mixing bowl and stir for 1 min./60°C/speed 2.
Serve
Rinse the parsley, shake dry, pluck the leaves from the stems and cut into strips. Serve the soup sprinkled with parsley and the fried diced bacon.
Finished cooking? Great! 🎉
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Created by
Sarah Taylor
3
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Kochbücher
Source
URL
External website
Allergens
- Milk
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