Description
A creamy and flavoured soup. A real comfort food to warm up the soul and heart.
Ingredients
Scale
- 7–8 medium leeks
- 2 big potatoes
- 4 generous cups (1 liter) vegetable broth
- 4 tablespoons heavy cream
- 4 tablespoons extra vergin olive oil
- salt
- black pepper
Instructions
- Peel and slice the potatoes.
- Heat the oil in a large pan and add the potatoes with a heavy pinch of salt.
- Cook for 10 minutes until starting to soften.
- Clean and slice the leeks. Pour them into the pan and let simmer, over a medium heat, for about 10 minutes.
- Add the vegetable broth, and bring to the boil.
- Decrease the heat to low and cook until the leeks and potatoes are tender, approximately 20-25 minutes, stirring occasionally and adding more broth or hot water if necessary.
- Taste and adjust seasoning if desired.
- Puree the mixture with an immersion blender until smooth.
- Strain the soup through a fine strainer to get a smoother velouté.
- Reheat in a clean pan, add black pepper, pour in serving bowls, stir in the cream, and serve immediately.
- Prep Time: 10 mins
- Cook Time: 45 mins