Creamy Chicken Soup with Potatoes, Leeks and Parsley
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Chicken breasts
- 1 l Chicken broth
- 4 large potatoes
- 1 large white onion
- 1 Tbsp butter
- 1 stalk Leeks
- Nutmeg
- 250 grams Crème fraiche
- salt
- freshly ground peppers
- parsley (for garnish)
Preparation steps
1.
Rinse the chicken breasts, pat dry and dice.
2.
Trim the leek, rinse and dice. Peel the potatoes and dice. Peel the onion and finely chop.
3.
Melt the butter in a large saucepot, sauté the onion, potatoes and leek for about 3 minutes. Deglaze with the chicken broth. Bring to a boil then reduce the heat and simmer over medium heat for about 20 minutes, until the vegetables are soft. Purée with a hand blender. Add the crème fraîche and chicken and simmer for 8-10 minutes over low heat. Season with salt, pepper and nutmeg and serve garnished with parsley.
