Liechtensteiner Leek and Potato Soup (Liechtensteiner Lauch-Kartoffelsuppe)
This Liechtensteiner Lauch-Kartoffelsuppe (Liechtensteiner Leek and Potato Soup) is a comforting and hearty dish that is perfect for a chilly day. The combination of leeks and potatoes creates a creamy and flavorful soup that is sure to warm you up.
Ingredients
- 2 leeks, sliced
- 3 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, sauté the leeks in olive oil until softened.
- Add the diced potatoes and vegetable broth to the pot.
- Simmer for 20 minutes or until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 5g
- Fat
- 10g
Supplies
Large pot Immersion blender Soup ladle
Tools
Cutting board Knife Spatula
Serving suggestions
Serve the soup with a side of crusty bread or a simple green salad for a complete meal.
Tips & tricks
For a lighter version, you can use half-and-half or milk instead of heavy cream.
Cost
$10