Leek and Potato Soup
By chef Gulasch
Try our delicious soup that combines the richness of potatoes, the freshness of leek and the gentle piquancy of onion. Quality potatoes are cooked until tender in vegetable stock, and then complemented by slices of leek and finely chopped onion. All of this is then mellowed with a bit of butter and cream, which gives the soup a creamy texture and rich flavor.
- 20 min
- total
- Easy
- level
8 min prep · 12 min cook
What you will need
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Potatoes 100 g -
Leek 0.13 pcs -
Onion 0.13 pcs -
Milk 100 ml
-
Double Cream 50 ml -
Vegetable bouillon 0.25 pcs -
Butter 0.5 tbsp -
Thyme 0.25 pcs
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Steps to cook
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Prepare the ingredients. Here's what to expect on the plate – prepare the ingredients in advance so the work goes smoothly 🥔🧅🥣
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Chop the onion and leek. Peel the onion and dice it. Cut the leek lengthwise, rinse thoroughly under running water (dirt often gets trapped in it) and then slice into strips.
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Sauté the onion with the leek. On low heat melt a knob of butter in a pot and sauté the onion with the leek for approximately 5 minutes, until they soften and become translucent; they should not brown. Don't forget to salt it
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Add the potatoes and thyme. Meanwhile wash the potatoes well (do not peel them unless needed) and cut them into evenly sized cubes so they cook evenly. Add them to the base together with sprigs of thyme.
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Cook the soup. Pour the milk into the pot, add the bouillon dissolved in water (or stock, if you have it). Season with salt, bring to a gentle simmer and cook until the potatoes are tender – the time depends on their size. Cook for approx. 10-15 minutes
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Season and serve. Season the soup with salt and pepper. Divide into bowls and finish with cream 🥣✨ Serve 🍽️
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