Leek and Potato Soup
A so so tasty filling soup when you need something something quick
Equipment
- 1 Pot Min 2,5lit
Ingredients
- 600 g Peeled Potatoes (floury works best)
- 300 g 1 Large Leek (use the green part as well as the white) (use the green part as well as the white)
- 1 tbsp Cold pressed Rapeseed Oil
- 1 tsp Thyme optional
- 1 lit Water
- 2-3 pcs Stock Cubes depending on taste and brand
- Salt and Pepper to taste
- 2-3 tbsp Cream optional
- Handful Parsley
- Creme Fraiche
Instructions
- Peel and cube the potatoes into small cubes600 g Peeled Potatoes
- Rinse and finely slice the leek300 g 1 Large Leek (use the green part as well as the white)
- Add the oil to the pot and then add potatoes and leek1 tbsp Cold pressed Rapeseed Oil
- Add water and stock cubes1 lit Water, 2-3 pcs Stock Cubes
- Boil for 15 minutes, check so that the potatoes are soft.
- Add cream for smooth texture.2-3 tbsp Cream
- Add salt and pepper to taste. Thyme if you like (I like it without).Salt and Pepper, 1 tsp Thyme
- Pour the soup into bowls, and top with Crème Fraiche and plenty of chopped parsley.Handful Parsley, Creme Fraiche
- I prefer to keep the texture of this soup, if you wish you can of course use a handheld mixer to make it perfectly smooth.
- Serve with rustic bread with cheese.