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SBK465
Leek soup with potato
Leek soup with potato, sour cream and chives.
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Ingredients
Directions
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Wash the leek and cut into rings.
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Heat the butter in a large pan and fry the leeks and garlic with stirring for about 2 minutes.
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Peel the potatoes and cut into cubes. Add the potato cubes, bouillon tablets and the water and bring to the boil.
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Cook on a low heat for about 15 minutes. Season with salt and pepper.
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Purée the soup with a hand blender or food processor. Pour the soup back into the pan and mix in the sour cream.
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Distribute over bowls. Slice the chives and garnish the soup with the chives.
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Nutrition
170Calories
Sodium0% DV2.875mg
Fat14% DV9g
Protein8% DV4g
Carbs6% DV19g
Fiber32% DV8g
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