Mashed potato soup with leeks and croutons recipe with photos step by step

Ingredients

	Potatoes (white variety, it does not give a taste of corned beef) — 400g
	Leek (white part) — 350 gr
	Garlic (any variety) — 1 clove (about 3-4 gr)
	Cream — 10 grams per serving (total 70)
	Water — 1.4 mlgr
	Salt — 7 g
	Ground black pepper — 1 gr
	Greens — 10 g
	Olive oil — 30 g
	Wheat croutons (ready-made or bread, loaf) — 100 gr (cut into cubes)

Cooking soup is easy, even a novice cook can handle it.

350 gr leek (white part)

1 clove (about 3-4 g) Garlic (any variety)

10 g per serving (total 70) Cream

1.4 mlgr Water

7 g Salt

1 gr ground black pepper

10 g Greens

30 g Olive oil

100 gr (diced) Wheat croutons (ready-made or bread, loaf)

Delicious, easily digestible, fragrant soup.

1.	Peel the potatoes and cut them into small pieces. Set aside the input, it is not needed yet.
2.	The leek is washed under running water. Cut off the white part and cut into small cubes. We remove the green top, it is not suitable for soup, because it is too hard.
3.	Finely chop the garlic with a knife, so that an almost puree-like mass comes out. We throw it into a hot frying pan and fry for 30 seconds.
4.	Add the leek to the garlic and fry it for 5-7 minutes until the onion becomes soft.
5.	Mix all the ingredients, put them in a saucepan with vegetable broth (it is cooked in advance) and cook over low heat for 20 minutes.
6.	When the soup is cooked, all the ingredients have become soft, tender, we grind the soup with a blender to a puree state.
7.	Add cream, spices, and salt to the puree. Cream is necessarily added only when the soup is ready, it is not necessary to boil and cook them.
8.	When serving, pour a portion of soup with olive oil and add some greens on top, put croutons. If the croutons are thrown in advance, they will lose their taste, so they are either put in a dish at the time of serving the soup, or put in a saucer near a serving plate with soup.
9.	Bon Appetit!