Leek and potato soup

Preparation

Wash and peel potatoes and cut into dice of about 1 cm.
Clean and wash leek and cut into rings of about 1-1.5 cm.
Put the smoked pork chop in 1 litre of cold water in a pot and simmer at low heat for about 30 minutes.
Take out the meat and stir chicken broth powder into the meat broth.
Heat butter or margarine in a stock pot, add potatoes and roast gently, add leek and stew for about three minutes.
Top up with chicken and meat broth, add pork chop and let it simmer for approx. 15 minutes.
Take out the meat, bone and cut into small dice of about 1 cm.
Remove some leek and potato dice from the soup and put aside.
Pass soup through a sieve. Peel apples, de-core and cut into small pieces.
Add meat and apples to the soup and let it simmer for about 5 minutes.
Add creme fraiche and stir well, add vegetables put aside and season to taste with salt, curry and cayenne pepper.

Tips from the author

Autumn and winter are the seasons for hot and rich soups. Leek is well available and of good quality in winter. We recommend this wonderful and tasty leek and potato soup.