There Leek cream soup it’s a hot soup, creamy And greet ideal as first course for thefall and thewinter! The protagonists of the recipe are the leeksa vegetable rich in fibers, vitamins And phosphorus which give the soup a aromatic flavour delicate. In addition there are the potatoes they donate one creaminess unique. The result is one velvety leek and potato soup so exquisite that believe me, it competes to my beloved pumpkin soup!
The preparation really is very easy And fast : Yes cooks everything in one pot ; then yes blend with a blender and decide the more or less soft consistency by diluting with a little water. In this case I served the leek soup with a handful of pan-fried leek rings and a drizzle of extra virgin olive oil. A vegetarian goodness also ideal for those following a vegan diet! But if you want, you can create from this basis tasty variations: as bacon crispy grilled or steamed prawns. Just like the Cauliflower Soup and the comfortable Chickpea Soup it is perfect boiling And smoking both in the cold evenings both for a comforting lunch. If you then want to accompany it with golden croutons and a few pieces of Focaccia it also becomes a complete single dish!
Leek cream soup recipe
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 25 minutes | 35 minutes |
| Cost | Kitchen | Calories |
|---|---|---|
| Bass | Italian | 378 Kcal |
Ingredients
| Quantity for 4 people |
|---|
|
how to make leek soup
First of all, slice the leeks into rings and place them in a pan (reserving a handful for the seasoning) with oil and the potatoes cut into cubes:
Then let it brown for 2 minutes, stirring well and finally add about 4 glasses of water and the bay leaf.
Finally, lower the heat and leave to cook with a lid for 25 minutes until the potatoes are soft.
In the meantime, sauté the leek rings set aside in a pan with a drizzle of oil for 2 minutes, so that they become golden on both sides and leave warm.
When the leek soup is ready, blend it with an immersion blender, evaluate the consistency if it is too thick, add a few tablespoons of water, otherwise thicken a little on the heat.
Finally add the salt and mix well
Here’s yours ready Leek cream soup! Serve with pan-fried leek rings, a drizzle of oil and a pinch of pepper, nice and hot!
storage
You can keep it in the fridge for 2 days or proceed to freeze your soup in practical single portions.
If you love these hot dishes, also discover my collection of Soups and Stews