Unblended leek and potato soup
A milk and butter soup with visible sliced leeks and thin potato slices, without a final blending step.
Active time15 min
Cooking40 min
Total1 h
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Ingredients
- 100 g onions
- 150 g leek
- 200 g potatoes
- 20 g butter
- 200 ml milk
- 500 ml water
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
Preparation
Peel the potatoes and cut into thin slices. Peel and thinly slice the onion. Wash thoroughly between the leek's leaves and thinly slice it.
100 g onions150 g leek200 g potatoes- knife
- vegetable peeler
- chopping board
Melt the butter in a saucepan. Add the onion and leek, cover and soften over a low heat for 10 minutes without browning.
20 g butter- saucepan
- lid
- spatula
Add the potatoes, water and milk, plus optional salt and pepper. Simmer gently for 30 minutes until the potatoes are tender. Remove from the heat, stir carefully to keep the vegetable slices intact, then divide between 4 starter-sized bowls.
200 ml milk500 ml water1 pinch of ground pepper — optional1 pinch of salt — optional- saucepan
- spoon
- bowls
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration