Potato Soup with Almonds

Ingredients

• 500 g starchy potatoes, boiled
• 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
• 2 tbsp chopped parsley
• Salt
• black pepper (freshly ground)
• 2 tbsp crème fraîche
• 2 tbsp almond slivers
• parsley for garnish

Instructions

1. 1.

   Wash, peel and dice the potatoes. Clean and cut the leeks into white and light green parts, roughly chopping them. Peel and finely chop the onion and garlic. Peel and cube the carrot.

2. 2.

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

3. 3.

   Pour in vegetable broth, add bay leaf and cumin, stir, cover and simmer on medium heat for about 20 minutes.

4. 4.

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

5. 5.

   Toast almond slivers in a dry pan until fragrant.

6. 6.

   Serve the soup in bowls, sprinkle with toasted almonds and garnish with parsley.