Leek cream with potato croutons

Name: Leek cream with potato croutons
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 1 Garlic clove; 500 g Leeks (leek); 250 g Potatoes; 1 TABLESPOON butter/margarine; 1/4 l milk, 2 tsp clear broth; 1 TABLESPOON oil, salt, pepper; 75-100 g Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
1 Garlic clove
500 g Leeks (leek)
250 g Potatoes
1 TABLESPOON butter/margarine
1/4 l milk, 2 tsp clear broth
1 TABLESPOON oil, salt, pepper
75-100 g Whipped cream

Directions

1
Peel and chop the onion and garlic. Clean, wash and chop the leek into small pieces, except for a longer piece. Peel, wash and chop the potatoes
2
Fry the onion and garlic in hot fat while stirring. Add leek and potatoes (up to 2 tablespoons) and steam briefly. Add 1/2 l water and milk. Add stock, bring to the boil. Simmer covered for about 15 minutes
3
Dice the remaining potato cubes a little finer if necessary. Fry in hot oil for about 8 minutes until golden brown. Cut the rest of the leek into strips and fry briefly. Season both and take out
4
Finely puree the soup and season to taste. Whip the cream until semi-stiff and stir in all but 2 tablespoons. Serve the soup. Garnish with the rest of the cream, potato croutons and leek