Potato cream soup with leeks

Table of contents:

Potato cream soup with leeks
Potato cream soup with leeks


  • 4 tablespoons butter
  • 3 large sprigs of leek, finely chopped
  • 2 teaspoons s alt
  • 800 g potatoes, peeled and diced
  • 3 cups vegetable or chicken broth
  • 1 cup cooking cream
  • ½ cup sour cream
  • 1 pinch of red pepper
  • Fresh parsley for garnish


Melt the butter in a saucepan over medium heat. Sauté the leeks and s alt. Stir until well softened. Reduce the heat slightly to medium-low and cook until completely tender, or about 40 minutes.

Add the potatoes to the pot. Pour over the broth. Bring the liquid to a boil and reduce the heat again. Leave to simmer for 30 minutes, until the potatoes are also soft. Then puree the soup with a blender or in a blender. Add both types of cream. Stir well. Increase the heat. Add some more s alt and pepper. Be careful not to boil the soup again.

Serve the soup garnished with a little more sour cream and parsley leaves.

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