Creamy Potato Leek Soup
- 500 grams starchy potatoes
- 2 stalks Leeks
- 1 garlic
- 1 carrot
- 1 onion
- 2 tablespoons butter
- 1 ⅕ liters Vegetable broth
- 1 bay leaf
- 1 pinch ground Caraway
- 2 tablespoons finely chopped parsley
- freshly ground peppers
- 2 tablespoons Crème fraiche
Rinse, peel and dice the potatoes. Rinse the leeks and coarsely chop the white and light green portion. Peel and finely chop the onion and garlic. Peel and dice the carrot.
Melt the butter in a large pot and sauté the leeks, onion, garlic and carrot over medium heat until softened. Add the potatoes and sauté briefly.
Pour in the vegetable broth, add the bay leaf and ground caraway, cover and simmer for about 20 minutes, until the potatoes are tender.
Remove the bay leaf and puree the soup with an immersion blender until smooth. Season with salt and pepper to taste and stir in the chopped parsley and creme fraiche.
Toast the sliced almonds in a dry pan until golden brown.
Ladle the soup into bowls, sprinkle with the toasted almonds and garnish with fresh parsley.