Leek and potato soup
Our classic leek and potato soup complements your vegetarian menu.
Vegetarian
Main courses
Ingredients
Leek and potato soup
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+
€0.0
For the soup:
Water cold
/l
1.5 l
0%
Stork 2kg
/g
50.0 g
0%
Onions diced
/g
200.0 g
0%
Diced Leeks
/g
300.0 g
0%
Potatoes diced
/g
500.0 g
0%
Double cream
/ml
100.0 ml
0%
Knorr® Professional Vegetable Paste Bouillon 40L
/g
35.0 g
0%
/
For the soup:
-
Water cold 1.5 l
-
Stork 2kg 50.0 g
-
Onions diced 200.0 g
-
Diced Leeks 300.0 g
-
Potatoes diced 500.0 g
-
Double cream 100.0 ml
Preparation
-
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 double cream.
- Sweat the remaining leeks in the STORK then add to the soup then pour into serving bowls.
- Pour the soup into serving bowls.
