Creamy potato and leek soup

Ingredients (approx. 4 servings):

• 1 kg potatoes
• 1 leek
• 1 onion
• 1 tbsp oil or 1 tbsp butter (use oil for the vegan version)
• 750 ml vegetable stock
• 100 ml milk or 100 ml plant-based milk (oat or soy drink)
• Salt and pepper
• Topping: fresh parsley, chopped, or sunflower seeds

Preparation:

• Peel and dice the potatoes. Cut the leek in half lengthwise, wash thoroughly, and cut into rings. Peel and finely chop the onion. Coarsely chop the parsley.
• Heat the oil or butter in a large pot. Sauté the onion until translucent. Add the leek and sauté briefly until it softens slightly.
• Add the diced potatoes to the pot and pour in the vegetable stock. Bring the soup to a boil and simmer over medium heat for 15 to 20 minutes until the potatoes are soft.
• Purée the soup with a hand blender or potato masher until creamy.
• Stir in the milk or plant-based milk, reheat the soup briefly, but do not allow it to boil. Season to taste with salt and pepper.
• Ladle the soup into bowls. Sprinkle with chopped parsley and sunflower seeds. If desired, the sunflower seeds can be lightly toasted in a dry pan beforehand to enhance their flavor.