Potato-Leek Soup

Ingredients

• 500 g waxy potatoes
• 0.5 stalk leek
• 2 tbsp butter
• 900 ml vegetable broth
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 100 ml whipping cream

Instructions

1. 1.

   Peel, wash and dice the potatoes. Split the leek lengthwise, rinse thoroughly, shake dry, clean, cut the white part into strips and the green into fine long ribbons.

2. 2.

   Melt butter in a pot and brown the potato cubes with the green leek strips for 2–3 minutes until golden yellow. Remove some potato cubes and leek strips for garnish and set aside.

3. 3.

   Add the white leek strips to the pot, sauté for 1–2 minutes, then pour in the broth. Season with salt and pepper and simmer over medium heat for about 20 minutes.

4. 4.

   Blend the soup with a stick blender and season with salt, pepper and nutmeg.

5. 5.

   Whip the cream until stiff, stir into the soup, serve in bowl-shaped bowls garnished with the reserved potato cubes and leek strips.