Potato leek soup as a warming autumn recipe with seasonal ingredients and strong aromas
Autumn Recipe

Potato leek soup

Sauté leeks, onions and potatoes are sautéed in butter, softly cooked in vegetable broth and partly or completely puree with cream. Sauté leeks only brightly and do not cook the soup strongly after pureing so that taste and colour remain clean. Part of the potatoes can remain as inlay, roasted bread cubes fit as topping.

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Total time 40 min
Calories 340 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Prepare the potato-loin soup properly

Sauté leeks only brightly and do not cook the soup strongly after curing, so that taste and colour remain clean. Leek, onion and potatoes are sautéed in butter, softly cooked in vegetable broth and partly or completely puree with cream. Part of the potatoes can remain as inlay, roasted bread cubes fit as topping.

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Recipe

Potato leek soup

Sauté leeks, onions and potatoes are sautéed in butter, softly cooked in vegetable broth and partly or completely puree with cream. Sauté leeks only brightly and do not cook the soup strongly after pureeing so that taste and colour remain clean.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Peel and dice potatoes, wash the leek thoroughly along and cut into rings, dice the onion. Heat vegetable broth and provide cream and nutmeg for later seasoning.

  2. 2

    Prepare

    Loin, onion and potatoes are sautéed in butter, softly cooked in vegetable broth and partly or completely puree with cream.

  3. 3

    Check for doneness

    Sauté leeks only brightly and do not cook the soup strongly after pureing so that taste and colour remain clean.

  4. 4

    Serving

    Purify a part of the soup and reconnect with the leek rings. Stir in cream, heat only gently and fill with fresh pepper in preheated bowls.

Kitchen know-how

Tips for Potato leek soup

Important for potato leek soup

Sauté leeks only brightly and do not cook the soup strongly after pureing so that taste and colour remain clean.

Variations

How to adapt this recipe

Part of the potatoes can remain as inlay, roasted bread cubes fit as topping.

Nutrition per serving

340kcal
43.0 gCarbohydrates
9.0 gProtein
14.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Potato leek soup

Weigh potatoes, prepare leeks and prepare onion separately. Start the main cooking process for potato leek soup only afterwards.

Sauté leeks only brightly and do not cook the soup strongly after pureing so that taste and colour remain clean.

Cool potato-lauch soup quickly. When reheating, note: fry leeks only brightly and do not cook the soup strongly after curing, so that taste and colour remain clean. Only heat up once leftover completely.

Part of the potatoes can remain as inlay, roasted bread cubes fit as topping.

Keep cooking

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