Potato and Leek Soup

Ingredients

• 2 carrots
• 500 g waxy potatoes
• 2 stalks leek
• 2 tbsp butter
• 800 ml vegetable broth
• 100 ml heavy cream
• Salt
• ground pepper
• nutmeg

Instructions

1. 1.

   Peel the carrots and potatoes. Dice the carrots very finely and the potatoes coarsely. Wash, trim, and slice the leeks into rings. Sauté everything in hot butter and deglaze with the broth. Simmer gently for about 20 minutes. Remove roughly a quarter of the vegetables from the liquid. Add the cream to the remaining soup and blend until smooth. If the soup is too thick, add more broth; if it’s too thin, let it reduce further. Return the vegetables and season with salt, pepper, and nutmeg before serving.