Creamy Potato-Leek Soup

Ingredients

• 500 g waxy potatoes
• 1 stalk leek
• 2 tbsp olive oil
• 800 ml vegetable broth
• 100 ml heavy cream
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Peel, wash and cut the potatoes into 1 cm cubes. Wash, trim and slice the leek into thin rings. Heat the oil in a pot.

2. 2.

   Sauté the potato cubes and leek over medium heat for 2–3 minutes.

3. 3.

   Pour in the broth and cream. Season with salt, pepper and freshly grated nutmeg. Simmer over medium heat for 15 minutes. Taste again and serve immediately.