Potato and leek soup

Potato and leek soup

Total: 1 hr 25 Min. | Active: 25 Min.
vegetarian, gluten-free
Nutritional value / person: 234 kcal
, Fat: 15 g
, Carbohydrate: 19 g
, Protein: 4 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 garlic clove, cut into pieces
2 sticks lemongrass, squeezed
2 tbsp yellow curry paste, vegan
320 g mealy potatoes, peeled, chopped
250 g leek, cut into rings
1 ½ litres water
1 ½ tsp salt
50 g crème fraîche


1 tbsp olive oil
100 g mealy potatoes, peeled, diced
1 tsp yellow curry paste, vegan
¼ tsp salt
50 g crème fraîche
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How it's done

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Heat the oil in a wide pan. Sauté the garlic, lemongrass and curry paste. Add the potatoes and leek, cook briefly. Pour in the water, bring to the boil, season with salt. Reduce the heat, cover and simmer for approx. 1 hr. Remove the lemongrass, add the crème fraîche, blend the soup.


Heat the oil in a non-stick frying pan, add the potatoes, season, stir fry for approx. 10 mins. Plate up the soup, top with the crème fraîche, sprinkle the potato cubes on top.

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