Stomach problems? This Potato-Leek Soup works wonders!

This creamy potato-leek soup is simple, comforting, and full of flavor. Potatoes make the soup pleasantly filling and give it a lovely natural creaminess. Leek, carrot, and garlic add a mild aroma, making the recipe particularly hearty.

Potatoes contain potassium, vitamin C, and B vitamins, among others. Carrots provide beta-carotene, and leeks bring valuable plant compounds and fiber. The green pesto made from parsley, basil, nuts, and olive oil gives the soup a fresh touch and even more flavor.

I blend the soup only roughly so that it remains creamy but still has small chunks of vegetables. This makes it taste really homemade, light, and still filling. Perfect for a simple lunch or a warm dinner for the whole family.

With love,
Your Anna 🤗

📋 INGREDIENTS:

For the soup:
800 g potatoes (28.2 oz), starchy
1 onion
3 cloves of garlic
2 tbsp vegetable oil
20 g butter or vegan butter
1 carrot, about 100 g (3.5 oz)
1 small leek stalk, about 120 g (4.2 oz)
900 ml vegetable broth (3 ¾ cups)
200 ml cream or vegan cooking cream (¾ cup + 1 tbsp)
1 tsp salt
½ tsp black pepper
½ tsp nutmeg
1 tsp mustard
1 tbsp lemon juice

For the green pesto:
40 g parsley and basil (1.4 oz)
30 g walnuts or almonds (¼ cup)
1 small clove of garlic
50 ml olive oil (3 tbsp + 1 tsp)
1 tbsp lemon juice
30 g Parmesan or vegan Parmesan alternative (⅓ cup)
1 pinch of salt

For serving:
some fresh parsley
a few drops of olive oil
optional: toasted bread pieces