Potato Leek Soup

Preparation time
15
Cooking time
45
Serves
6

Ingredients

Preparation

1

In a large saucepan or in a pressure cooker, sauté leeks in extra virgin olive oil for 5-6 minutes or until golden, stirring constantly.

2

Add the potatoes, the carrot, the bay leaves (Laurel), wine, salt and the vegetable stock.

If using a pressure cooker close the lid and let cook for 20 minutes. If using a traditional saucepan cook for at least one hour, or until potatoes are softened, stirring from time to time.

3

Process half of the soup using an hand blender to puree the soup directly in the pan.

4

Add the whipping cream, check salt and add pepper to taste.

Garnish if desired with bread crumbs, or a thine spring.

5

Enjoy!

Notes

This budget friendly soup is really a can fort food for autumn evenings. You can enrich this simple soup in many ways: adding bacon strips, or breadcrums, or butter. You can easily turn this recipe into a vegan one, simply replacing the whipping cream with an equal amount of vegetable stock or white wine… just let it cook a bit more to gain the smooth texture that you desire.



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