Creamy Potato Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 500 grams floury potatoes
- 1 stalk Leeks
- 2 Tbsps butter
- 600 milliliters Chicken broth
- 200 milliliters Whipped cream
- salt
- Nutmeg
- freshly ground peppers
- 150 grams Reblochon cheese
Preparation steps
1.
Peel, rinse and dice the potatoes. Rinse the leek and cut into rings. Melt the butter in a saucepan. Saute the potatoes and leek, stirring briefly. Deglaze with the broth and simmer for about 20 minutes, until the potatoes are soft.
2.
Preheat the oven to the "grilling" setting.
3.
Puree the soup in a blender and add the cream. Bring to a boil. Allow to simmer, adding broth if necessary. Season with salt, pepper and nutmeg. Pour the soup in ovenproof soup bowls. Cut the cheese into slices and distribute among the soup bowls. Cook in the oven until golden brown.
4.
Remove the oven (Caution: the soup bowls will be hot!) and serve.
