
A creamy German-style potato soup with leek, carrot, celery, broth, cream, and parsley.
80 gCream
20 gButter
350 gPotato
120 gLeek
90 gCarrot
Cook leek, onion, carrot, and celery in butter until softened.
Add potatoes and vegetable broth, then simmer until tender.
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70 gCelery
80 gOnion
8 gParsley
2.5 cupsVegetable broth
To tasteSalt
To tasteBlack Pepper
Blend part of the soup for body, then stir in cream, salt, and black pepper.
Finish with parsley.