with cream cheese
Potato-Leek-Soup with cream cheese
Recently I found a recipe for a vegan cheese and leek soup in a Youtube video, which sounded super delicious. Unfortunately, I did not have some ingredients at home, and just modified it to what I had. However, there was one thing that particularly appealed to me: on top of the creamy soup, the girls in the video used a crouton substitute made from baked potatoes and leeks – unbelievably delicious!The video on YouTube: https://www.youtube.com/watch?v=rClawFCqBRk-Natascha
Nutrition per serving:
474 Kcal | 17 g Fat | 74.9 g Carbs | 10.3 g Protein
474 Kcal | 17 g Fat | 74.9 g Carbs | 10.3 g Protein
You need
- 4 Potatoes
- 300 g Leek
- 4 TBSP Cream Cheese
- 100 ml Milk
- 1/2 Onion
- 1 Garlic Clove
- Salt
- Pepper
- Parsley
- Chili
Here’s how to do it
- Boil the potatoes the day before until firm. Peel and fry in a little oil together with the onion and leek. Mash, add in the milk and let simmer. Then add the cream cheese and season the soup with salt, pepper, parsley and chili. Lastly, add the garlic.
- Half a potato and some leek do not go into the pot, but into the oven topped with some oil at 180°C until both are nice and crispy.
- Pour the soup into two plates and garnish with the baked leeks and potatoes.
