Pureed potato soup with leek and beef juice

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 kg Potatoes
  • 2 Onions
  • 30 g Butter or margarine
  • 1 1/4 l Vegetable broth (instant)
  • 2 Leek sticks (leek)
  • 7-10 Tbsp Salt
  • 150 g Bovine ham
  • 1/2 (75 g) Becher Crème fraîche
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 7-10 Tbsp colourful pepper

Directions

  1. 1

    Peel and wash the potatoes and cut into small cubes. Peel and chop the onions. Heat the fat in a saucepan. Brown onions and potatoes in it. Add stock, bring to the boil and cook for about 15 minutes.

  2. 2

    Clean and wash the leek, cut into rings, cook in a little salted water for about 5 minutes and drain. Cut beef ham into strips. Remove 1/3 of the potato pieces. Mash the remaining potatoes in the stock.

  3. 3

    Stir in the crème fraiche. Season to taste with salt, pepper and nutmeg. Add leek, potato pieces and beef ham to the soup. Serve sprinkled with coloured pepper.

Nutrition Facts

KCAL
350 kcal
CARBS
34 g
FATS
16 g
PROTEINS
15 g