Leek and Potato Soup

Ingredients

• 1 stalk Celery
• 600 g potatoes (starchy, for boiling)
• 1 large leek stalk
• 1 bundle wild garlic
• 2 tbsp oil
• 800 ml vegetable broth
• Salt
• crushed pepper
• 3 tbsp heavy cream
• 2 tbsp fried leek rings

Instructions

1. 1.

   Clean, peel and dice the celery. Roughly chop the onion. Wash, peel and cube the potatoes. Clean the leek and cut into rings. Heat the oil in a pot, sauté the leek with the celery and potatoes briefly.

2. 2.

   Deglaze with broth and simmer covered for about 30 minutes over low heat. Add the washed wild garlic during the last 5 minutes. Puree the soup finely, season with salt and pepper. Stir in cream and serve in bowls garnished with fried leek rings and a sprinkle of pepper.