Warming Potato and Leek Soup with Toasted Bread

A creamy, warming potato and leek soup with crispy bread cubes that keeps you full quickly on cold winter days.

By yumbelo · 1 servings · 25 minutes

Ingredients

• 200 g floury potatoes
• 100 g leek
• 1 pc carrot
• 0.5 pc onion
• 1 tsp neutral cooking oil
• 500 ml water
• 30 g crème fraîche
• 40 g wholegrain bread
• 1 tbsp chopped parsley
• 1 pinch nutmeg
• salt

Method

1. Peel the potatoes and carrot and cut into small cubes. Finely dice the onion. Clean the leek, wash thoroughly and slice into thin rings.
2. Heat the cooking oil in a small pot and sweat the onion until translucent. Add the leek, carrot and potatoes and sweat for two minutes.
3. Add the water, season with salt and a pinch of nutmeg. Cover and simmer for about 15 minutes until the potatoes are soft.
4. Meanwhile, cut the wholegrain bread into small cubes and toast them in a dry pan until golden brown.
5. Purée the soup finely with an immersion blender, stir in the crème fraîche and adjust the seasoning. Sprinkle with parsley and serve with the bread cubes.