Ingredients for Potato and leek cream soup
- 500 g potato cut in small chunks
- 500 g thinly sliced leek
- 750 ml stock (vegetable/chicken)
- 1 tbsp oil
- 1/2 tsp salt
- 1 bay leaf (optional)
- Finishing touch
- 100 ml cream (optional)
- Fine white pepper
- 50 g butter (optional)
Cooking Instructions for making Potato and leek cream soup
Prepare ingredients!
Heat the pot with olive oil over medium heat
When it is hot enough (bubbles on a piece of leek), stir the leek and salt in.
Important step here – cook the leek until soften and a light brown color at the bottom of the pot.
Do not cook until it’s dark brown.
Pour the stock and the potato in and scrap the bottom, boil and simmer for 20m-30m or until potato soften enough to pierce through with a fork/knife.
After the potato is cooked through, you can either:
1. Eat it as it is
2. Mashed it with a potato masher
3. Blend it smooth
Whichever you like, my wife like it half smooth and half chunky, more work for me!
Stir in as many cream as you prefer, I used roughly 100ml of cream.
(Optional) Lastly, stir in the butter until it completely melts.
Add any topping that you like, garlic croutons and chopped fresh parsley brings a whole new dimension to the soup.
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