Potato Leek Soup with Parmesan Croutons
Potato leek soup with parmesan croutons is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g waxy potatoes
- 200 g leeks
- 1 Garlic clove
- olive oil
- Salt
- Pepper (freshly ground)
- Worcestershire sauce (to taste)
- 0.5 baguette
- 100 g plain cream cheese
- 2 tsp freshly chopped rosemary
- 60 g freshly grated Parmesan
- 0.5 bunch Chives
Instructions
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1.
Peel, wash and dice the potatoes. Slice the leeks lengthwise, rinse, clean and cut into thin rings. Peel and finely chop the garlic; sauté in a pot with 2 tbsp hot oil until translucent. Add the potatoes and leeks, cook briefly, then add broth to cover. Simmer over medium heat for about 20 minutes. Puree the soup with an immersion blender, adding more broth if needed, and season with salt, pepper and Worcestershire sauce.
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2.
Slice the baguette diagonally into very thin slices and place on a parchment-lined baking sheet. Spread cream cheese on each slice, sprinkle rosemary and parmesan over them. Broil in a preheated oven until golden yellow.
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3.
Rinse the chives, shake dry and cut into long strips.
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4.
Taste the soup, ladle into bowls, garnish with chives, freshly ground pepper and the parmesan croutons, then serve.
