Leek & potato cream soup

Autumn best cure – warming up soup. My favorite soups are creamy served with lots of toasted sunflower and pumpkin seeds and a piece of bread.


  • 3 leeks
  • 5 potatoes
  • 1 tbsp olive oil
  • 750-1000 ml veggie broth or warm water
  • salt and pepper
  • 1 tsp sugar
  • chili flakes


Heat up 1 tbsp of oil in a pan. Cut the leek (with green parts) add to the pan, cover with lid and fry for few minutes steering occasionally. Cut the potatoes into cubes and add to the leeks. Add veggie broth, salt, pepper and sugar and cook until the potatoes are soft. Blend and adjust the taste if needed.
Toast pumpkin and sunflowers seeds on dry pan, medium heat.
Pour the soup into serving bowls, sprinkle with seeds, chili flakes and fresh parsley. Serve with a side of fresh bread.


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