Potato Soup

Ingredients

• 500 g starchy potatoes
• 2 stalks leeks
• 1 clove garlic
• 1 Carrot
• 1 onion
• 2 tbsp butter
• 1.2 l Vegetable broth
• 1 bay leaf
• a pinch ground cumin
• Salt
• Pepper (freshly ground)
• 2 tbsp crème fraîche
• 50 g chopped pecans
• 1 tbsp oil

Instructions

1. 1.

   Wash, peel and dice the potatoes. Clean and wash the leeks; roughly chop the white and light green parts. Peel and finely chop the onion and garlic. Peel and cube the carrot.

2. 2.

   Heat butter in a large pot over medium heat and sauté leeks, onions, garlic, and carrots while stirring constantly. Add the potatoes and fry briefly.

3. 3.

   Pour in vegetable broth, add bay leaf and cumin, stir, cover, and simmer on medium for about 15 minutes.

4. 4.

   Remove the bay leaf. Puree the soup with an immersion blender, season with salt and pepper, then fold in crème fraîche.

5. 5.

   Toast pecans in a pan with hot oil until lightly browned. Ladle soup into bowls and sprinkle with toasted nuts before serving.