Homemade Creamy Leek and Potato Soup Recipe
Recipe Information
Leek and Potato Soup
Cut the leeks, using only the stem and discarding the leaves.
Slice the leeks into very thin pieces.
Wash the sliced leeks to remove sand and dirt.
Cut the washed potatoes into smaller pieces, leaving the skin on, and soak in water for 30 minutes to prevent oxidation.
Heat a pan and add 1 tablespoon of cooking oil.
Once the oil is hot, add all the leeks and cook until they release a nice aroma.
Add the cut potatoes to the pan and stir.
Add 2 inches cube of butter to the pan and stir to release aroma.
Add 1/4 teaspoon of pepper and 1 teaspoon of salt to the mixture.
Pour in 550 ml of vegetable stock, ensuring the leeks and potatoes are submerged.
Cover the pan and bring to a boil, then boil until the leeks and potatoes are soft, checking occasionally.
After 28 minutes, if the mixture is slightly dry, add 1 more cup of vegetable stock and cook for an additional 3 to 4 minutes.
Blend the soup using a hand blender until smooth, or let it cool slightly if using a regular blender.
Return the blended soup to heat and add 1/2 cup of whipping cream, stirring to mix well.
Switch off the heat and taste the soup before serving hot.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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