Description
This ultra comforting Leek and Potato Velouté is a creamy winter soup that warms the soul, perfect for cold days.
Ingredients
Units
Scale
- 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