Saxon Leek and Potato Soup (Póréhagyma Krémleves)
Póréhagyma Krémleves, also known as Saxon Leek and Potato Soup, is a traditional dish from Transylvanian Saxon cuisine. This creamy and comforting soup is perfect for a chilly evening and is sure to warm you up from the inside out.
Ingredients
- 2 large leeks, white and light green parts only, sliced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the sliced leeks and sauté for 5 minutes until softened.
- Add the diced potatoes and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the potatoes are tender.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- 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
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 8g
Supplies
Large pot Immersion blender
Tools
Cutting board Knife Spatula
Serving suggestions
Serve the Póréhagyma Krémleves with crusty bread or a side salad for a complete meal.
Tips & tricks
For a lighter version, you can use half-and-half instead of heavy cream.
Cost
$10