Leek and potato soup with croutons

Name: Leek and potato soup with croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 stalk of leeks; 500 g Potatoes; 2 Garlic cloves; 3 TABLESPOONS Oil; 1 TABLESPOON Vegetable broth (instant); 2 discs Sandwich toast; 100 g grated; 7-10 Tbsp Emmental; 200 g Whipped cream; 7-10 Tbsp salt, pepper; 1 collar Chives

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 stalk of leeks
500 g Potatoes
2 Garlic cloves
3 TABLESPOONS Oil
1 TABLESPOON Vegetable broth (instant)
2 discs Sandwich toast
100 g grated
7-10 Tbsp Emmental
200 g Whipped cream
7-10 Tbsp salt, pepper
1 collar Chives

Directions

1
Clean, wash and cut the leek into rings. Peel, wash and chop the potatoes. Peel and chop garlic. Heat 2 tablespoons of oil in a large saucepan. Fry the prepared ingredients in it. Add 1 l water, stir in broth, bring to the boil.
2
Cover and simmer for about 15 minutes.
3
Dice bread and fry in 1 tbsp. hot oil. Melt cheese in the soup. Add cream, puree soup. Season to taste. Wash chives, cut into small rolls. Sprinkle soup with croutons and chives.