Rich soup with tasty leek, cheese, and crispy butter croutons.
No. of servings
|Ground black pepper||½||teaspoon|
leek 5.25 oz (150 g)
Wash the leek and chop it lengthwise.
Then cut it into pieces, add in the onion, season with salt and ground black pepper, cook for a while and pour over with boiling water (vegetable broth). Cook for 7 minutes.
potatoes 5.25 oz (150 g)
Peel the potatoes and grate them coarsely.
Add potatoes to the leek and cook everything together for 8 minutes.
At the end add finely chopped parsley leaves.
Cut the crusts off the bread and cut the bread into small cubes. Pour them into the frying pan with butter and toast them.
Serve the soup warm, not too hot, with coarsely grated cheese and toasted bread.