Leek cream soup with croutons

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean and wash the leek and cut into fine rings. Peel, wash and dice the potatoes. Put both in a large pot and pour 1 1⁄2 l water on them. Bring to the boil, stir in broth and cook covered for about 25 minutes until the potatoes are crumbled.

2. 2

   For the croutons, wash the parsley, shake dry, remove the leaves and chop. Toast the bread in a toaster. Cut into small pieces. Heat butter in a frying pan. Fry the croutons and parsley.

3. 3

   Pour cream into the soup and simmer for about 2 minutes. Puree the soup with a hand blender. Season to taste with salt and pepper. Serve sprinkled with croutons and parsley.

Nutrition Facts

KCAL
290 kcal

CARBS
41 g

FATS
10 g

PROTEINS
8 g