Leek and potato soup
Blended leek, potato and onion soup with milk and butter.
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, then salt and pepper if desired. Simmer gently for 30 minutes, until the potatoes are tender. Remove from the heat and blend with a hand blender. Divide between 4 starter-sized bowls.
200 ml milk500 ml water1 pinch of ground pepper — optional1 pinch of salt — optional- saucepan
- hand blender
- ladle
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