Potato soup with apple and leek
Apples are not often found in soup, but that doesn't mean they don't belong there. Many people are afraid to experiment, but they shouldn't be. Potato soup with apple and leek is delicate, delicious, and has a unique twist. If you prefer a meat version, use pork - it's perfect in this soup!
Information
Ingredients
- Potatoes650 g
- Apple200 g
- Carrots100 g
- Leek130 g
- Butter2 tablespoon
- Caraway1 teaspoon
- Black pepperon taste
- Sour creamoptional
- Broth1 l
Directions
Wash, peel, and dice the potatoes into small cubes, approximately 1.5 centimeters in size.
Thoroughly wash the leek between its leaves to remove any sand. Cut the leek into semi-circles. Rinse and peel the carrot. You can either finely dice it or grate it using a coarse grater. In a pan, sauté the leek and carrot over low heat with some butter for about 3-4 minutes until slightly browned.
Add the diced potatoes to boiling broth or water and cook for 5 minutes. If using water, remember to add salt. Peel and grate the apple using a coarse grater.
After 5 minutes of boiling the potatoes, add grated apple, vegetables from the pan, caraway seeds, salt, and pepper to the soup. Continue boiling the potato soup with apple and leek for another five minutes. Turn off the heat and let the soup steep under the lid for five minutes.
Optionally, you can add some greens to the soup. Serve the potato soup with apple and leek with sour cream. If you can't imagine soup without meat, you can serve it with boiled pork. We have tried it and were satisfied. Enjoy your meal and have a delicious soup!
