- Potato 250 grams
- Leek 400 grams (approximately)
- Garlic 3 cloves
- Broth 2 cups
- Bay leaf 2 pieces
- Vegetable oil 2-3 tablespoons
- Natural yogurt 250 grams
- Starch 1 tablespoon
- Cream cheese 150 grams
- Sour cream 30% 200 milliliters
- Salt to taste
- Pepper to taste
- Serving toasts
- Green onion for serving
- Main Ingredients: Potato, Yogurt, Sour Cream
Blender, pan, knife, board
Step 1: chop potatoes and leeks.
Slice coarsely peeled potatoes and leeks. Chop the garlic finely.
Heat oil in a pan and throw chopped vegetables into it, lightly fry them, stirring occasionally.
Step 2: boil the soup.
Pour the broth into the pan, add bay leaves, bring to a boil and cook 15-20 minutes.
Step 3: beat the yogurt with starch.
Beat natural yogurt with starch to mix everything very well.
Add the starch yogurt to the hot soup and mix thoroughly.
Add cream cheese immediately. Keep the soup on fire until the cheese melts.
Remove the pan from the heat and remove the bay leaves from the broth with a slotted spoon.
Step 4: grind the soup with a blender.
Beat the soup until smooth.
Season to taste with salt and pepper.
Add sour cream at the very end and serve cream soup to the table.
Step 5: serve the cream cheese soup with leek.
Sprinkle each serving with finely chopped green onions and crunchy croutons.
Serve cheese cream soup with leek hot.
Enjoy your meal!