Potato and leek soup with cheese sandwiches
A smooth, creamy potato and leek soup topped with chives and served with cheese sandwiches. Cheap, quick and just as good every time.
- 45 minTime
- 29 minHands-on
- 4Portions
- ≈ 21 krper portion
- 640kcal per portion
Ingredients for 4 portions
- 2Leeks
- 1Yellow onion
- 600 gPotato, floury
- 2 tbspButter, for the soup
- ≈ 1 lWater
- 2 cubesVegetable stock, cubes
- 2 dlCooking cream
- to tasteSalt
- to tasteBlack pepper
- 3 ½ tbspChives, chopped
On the side
- 8 slicesBread
- 2 tbspButter, for the sandwiches
- 100 gHard cheese, sliced
Method
- Trim and wash the leeks well, then slice them. Peel and chop the onion. Peel the potatoes and cut them into chunks.
- Gently fry the leeks and onion in the butter in a large saucepan for about 5 minutes, until soft but not coloured.
- Add the potatoes, pour in the water and crumble in the stock cubes. Bring to the boil.
- Simmer the soup with the lid on for about 20 minutes, until the potatoes are completely soft.
- Butter the bread and top with the cheese while the soup simmers.
- Blend the soup until smooth with a stick blender. Stir in the cream and bring back to the boil. Season with salt and pepper.
- Scatter the chives over the soup and serve with the cheese sandwiches.
The cost is estimated from Swedish grocery prices.
