Ingredients

  • 400g waxy potatoes
  • 900g leek
  • 2 tbsp butter or margarine
  • 1 l water
  • chicken broth powder
  • 750g smoked pork chop on the bone
  • 2 small sweet and sour apples (e.g. Cox Orange)
  • 2 tbsp creme fraiche
  • salt
  • 1-2 tsp curry powder
  • cayenne pepper

Author of this recipe

Johannes Kockerols

Johannes Kockerols

Grower / producer

We love salad as fresh vegetables and crispy lettuces in various types offer a wide range of taste during the whole year. They are low in calories, and should ideally be a part of the daily menu... Read more
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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.

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.