Leek and potato soup
Our classic leek and potato soup complements your vegetarian menu.
Ingredients
For the soup:
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Water cold 1.5 l
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Stork 2kg 50 g
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Onions diced 200 g
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Diced Leeks 300 g
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Potatoes diced 500 g
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Meadowland Double (1L) 100 ml
Preparation
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For the soup:
- Bring the water to the boil and whisk in the KNORR Bouillon paste then remove from the heat and set aside until needed.
- Peel and dice the potatoes and slice the leeks.
- Add the potatoes and half the leeks to the bouillon and bring to the boil. Reduce the heat and simmer for 12-15 min. then remove from the heat and place into liquidiser. Blend until smooth then return to the saucepan and add in the MEADOWLAND Double.
- Sweat the remaining leeks in the STORK then add to the soup then pour into serving bowls.
- Pour the soup into serving bowls.
