Potato and leek soup

Name: Potato and leek soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar Soup greens (approx. 600 g); 250 g Leeks (leek); 1 (approx. 300 g) double chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bag of mashed potatoes; 150 g ripened cream; 2 TABLESPOONS Pesto from the glass; 1/2 bunch Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar Soup greens (approx. 600 g)
250 g Leeks (leek)
1 (approx. 300 g) double chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bag of mashed potatoes
150 g ripened cream
2 TABLESPOONS Pesto from the glass
1/2 bunch Parsley

Directions

1
Clean and wash the soup greens and leek. Finely dice the soup vegetables. Cut leek into fine rings. Wash the chicken filet. Cook meat and soup greens in 1 1/2 litre boiling salted water for 15-20 minutes.
2
Remove half of the soup vegetables after 10 minutes. Add the white leek rings to the stock and cook for the last 5-10 minutes. Remove the chicken filet from the stock and let it cool down a little. Puree the vegetables in the broth.
3
Stir in the potato puree powder. Season to taste with salt and pepper. Cut chicken filet into bite-sized pieces. Add to the soup with the remaining vegetables and warm up. Mix sour cream with the pesto.
4
Wash and finely chop the parsley. Serve the soup with a dollop of cream pesto. Sprinkle with parsley.