Potato and leek soup with croutons
Prep time: 35 minServes: 4
Pairs with
The mild, earthy character of the soup pairs well with a light white with fresh acidity.
Ingredients
- 3 leeks
- 4 potatoes
- 1 garlic clove
- 800 ml vegetable stock
- 2 tbsp olive oil
- Nutmeg
- Salt and pepper
- Sourdough bread for croutons
Method
- 1Sauté sliced leeks and garlic in olive oil. Add diced potatoes and stock. Simmer 20 min. Blend smooth. Season with nutmeg, salt, and pepper. Cube bread and toast in olive oil. Serve with croutons.