Potato and Leek Cream Soup with Croutons

A velvety cream soup made from floury potatoes and mild leek, refined with nutmeg and served with crispy bread cubes. A warming dish for the cooler season.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g floury potatoes
• 2 Stück leeks
• 1 Stück onion
• 1 Stück garlic clove
• 30 g butter
• 1 l water
• 150 ml cream
• 1 Prise nutmeg
• salt
• pepper
• 60 g white bread from the previous day
• 1 EL neutral cooking oil
• 1 Bund chives

Method

1. Peel the potatoes and cut them into rough cubes. Clean the leek, wash it thoroughly and slice it into rings. Finely dice the onion and garlic.
2. Heat the butter in a large pot. Sweat the onion and garlic until glassy, then add the leek and sweat along for about 3 minutes.
3. Add the potato cubes, pour in 1 l water and season with salt and a pinch of nutmeg. Simmer covered for about 20 minutes, until the potatoes are soft.
4. Cut the bread into small cubes. Heat the oil in a pan and fry the bread cubes until crispy. Remove and drain on kitchen paper.
5. Take the soup off the heat and purée finely with an immersion blender. Stir in the cream, reheat the soup briefly and season with salt and pepper.
6. Ladle the soup onto plates, sprinkle with the bread cubes and finely snipped chives, and serve immediately.