This surprisingly creamy potato leek soup is the perfect way to warm the body and the soul on a rainy day.
The only “rule” to prepare this delicious and healthy soup is to use fresh and organically grown ingredients.
Enjoy hot, with a sprinkle of ground black pepper and a dash of heavy cream on top.
Photo by Ale Gambini & Maurizio “OttO” De Togni – BreadLoveAndDreams.com
Yield : 4 servings
Difficulty : easy
Prep Time : 20 min.
Cook Time : 45 min.
2 tbsp Extra Virgin Olive Oil
1/2 onion, chopped
3 medium yukon gold potatoes, diced
3 medium leeks, cleaned and tiny sliced
4 cups vegetable stock
1 cup heavy cream
salt & pepper to taste
In a large pot, sauté the onion with couple of tablespoons of Extra Virgin Olive Oil until golden.
Add the potatoes and leeks and cook for 5 minutes or until they start to soften.
Cover with vegetable stock and bring to boil adding salt and pepper to taste.
Reduce the heat and simmer until vegetables are tender.
Remove from heat and blend with a hand blender until smooth and creamy.
Bring the soup back to heat, stir in one cup of heavy cream and cook 5 minutes.
Serve hot sprinkled with ground black pepper and a dash of heavy cream.
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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