I love a good soup when the weather is cold. A lot of soups take time to make, but not this potato soup. In just half an hour you have a delicious and hearty meal that will warm you up from within.
This recipe is a vegetarian version, but I know a lot of people who would serve this soup with crispy bits of bacon.
Peel the potatoes, clean the leek and remove the skin from the onion and garlic cloves. Dice everything finely. Add a bit of olive oil to a pot and turn on the heat to medium. Now add onions, garlic, leeks, and potatoes and sauté for a few minutes. Now add enough water to the pot to cover the vegetables and add the laurel leaf. Let the soup boil for 20 minutes. In the meantime, finely dice the bread and fry it over medium heat in a bit of oil until crispy. When the soup is done, you remove the laurel leaf and use a hand blender to puree the soup.
Serve the soup with splashes of crème fraîche, crispy bread croutons, and finely chopped parsley. Enjoy!
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