In the last few days cold and snow have arrived in my city: Milan. It had been a few years since I last saw everything covered in snow in the streets I usually walk. Although I know these surroundings very well, seeing them covered by a thick white layer makes them take on a different appearance, almost unknown.
The silence and the purity I breathe in when I walk through the streets of my neighborhood make me feel good. I listen to the muffled noises of the city, while I look at the kids that chase eachother happily and ignoring the cold. When it snows everything slows down, everything becomes calmer, the landscapes go back to being human even in the city, the perfumes are cold, of warm food and restorative. My day has gone by peacefully, once I returned home I remained with my nose pressed against the window to see the white flakes fall from the skyes while the soup was cooking. 
I decided to warm up my soul with a real comfort food, in the fridge simple ingredients allowed me to prepare what I wantet. Leeks, potatoes, some stock, and…
The weather forecasts say that more Siberian cold will reach us in the next few days, with temperatures well below zero. At this point, in order to keep myself warm i might cook something else for my soul.
Leek and Potato Velouté
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
This ultra comforting Leek and Potato Velouté is a creamy winter soup that warms the soul, perfect for cold days.
Ingredients
- 7-8 medium leeks, cleaned and sliced
- 2 big potatoes, peeled and sliced
- 4 generous cups (1 liter) vegetable broth
- 4 tablespoons heavy cream
- 4 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Peel and slice the potatoes. Heat the olive oil in a large pan over medium heat and add the potatoes with a heavy pinch of salt. Cook for 10 minutes, stirring occasionally, until they start to soften.
- Clean and slice the leeks, then add them to the pan with the potatoes. Cook for another 5 minutes, stirring occasionally, until the leeks are soft.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 30 minutes, or until the potatoes are tender.
- Remove the pan from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the heavy cream and season with salt and black pepper to taste. Reheat gently if necessary before serving.
Notes
For a richer flavor, you can substitute chicken broth for vegetable broth. This soup can be stored in the refrigerator for up to 3 days. Reheat gently before serving. If you prefer a thicker consistency, reduce the amount of broth slightly.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 600
- Fat: 14
- Carbohydrates: 30
- Fiber: 4
- Protein: 4
- Cholesterol: 20
