Potato and onion soup
Description
Perfect for lunch. The base of the soup is potatoes and leeks. If you'd like to add more variety with additional vegetables, feel free to include carrots, pumpkin, and others. The entire process will take no more than half an hour. You can use fresh or dried herbs, and also add meat or smoked products to the soup. The soup is ready to serve.
Instructions
- 1
Step 1
1. Cut off the root end of the leek, then slice the onion lengthwise in half.
- 2
Step 2
2. Rinse the leek thoroughly under running water.
- 3
Step 3
3. Slice into pieces.
- 4
Step 4
4. Melt the butter in a saucepan.
- 5
Step 5
5. Add leek to the pot, season with salt, and cook over medium heat for 5-7 minutes.
- 6
Step 6
6. Peel the potatoes and cut them into large pieces.
- 7
Step 7
7. As soon as the leek becomes softer, pour the chicken broth into the pot and add the potatoes.
- 8
Step 8
8. Rinse and finely chop the thyme, increase the heat, and add white pepper, thyme leaves, and bay leaf to the pot.
- 9
Step 9
9. Boil for 15-20 minutes until the potatoes are soft.
- 10
Step 10
10. Remove the bay leaf and large thyme leaves, then blend the soup with a blender.
- 11
Step 11
11. Add the cream and cook for another 5 minutes, then rinse the parsley, chop it, and add to the soup.
- 12
Step 12
12. Let the soup cool slightly, then serve.
- 13
Step 13
13. The soup will go perfectly with croutons.