As the cold weather sets in, there's nothing more comforting than a warm bowl of soup. This classic Leek and Potato Soup is not only delicious but incredibly easy to make. It's a wonderful way to encourage everyone, young and old, to enjoy their vegetables.
Ingredients
🧅 800g of leek whites
🥔 400g of potatoes
🧈 40g of butter
🧊 2 chicken bouillon cubes
💧 1.1 liters of water
🥛 200ml of fresh cream
🧂 Salt and pepper to taste
Instructions
1- Prep the Vegetables:
Begin by cleaning the leeks, cutting off the dark green parts, and slicing the whites into thin rings.
Peel and cube the potatoes into small pieces.
2- Sauté the Leeks:
In a large pot, melt the butter over medium heat.
Add the sliced leeks and sauté until they become soft and translucent, about 5-7 minutes.
Stir occasionally to prevent browning.
3- Cook the Soup:
Add the cubed potatoes to the pot, along with the chicken bouillon cubes and water.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the potatoes are tender.
4- Blend the Soup:
Once the vegetables are cooked, remove the pot from the heat.
Using an immersion blender, puree the soup until smooth.
If you prefer a chunkier texture, blend less.
5- Finish with Cream:
Stir in the fresh cream, and season with salt and pepper to taste.
Return to the heat and gently warm the soup, but do not let it boil.
6- Serve:
- Serve the soup hot, garnished with freshly cracked pepper or a sprinkle of chives if desired.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: This recipe serves approximately 4-6 people.
Equipment: Large pot, Knife and cutting board, Immersion blender (or regular blender)
Cooking Tips
Be sure not to let the butter brown when sautéing the leeks, as it can alter the flavor of the soup.
If you prefer a thicker soup, reduce the amount of water added or simmer uncovered to let it thicken naturally.
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