Fragrant potato soup with leeks

4 servings

56 minutes

Fragrant potato leek soup is the embodiment of comfort and simplicity from sunny Spain. Its delicate texture and rich flavor come from a blend of cream, milk, and carefully selected spices. Leek adds a special softness, while the bouquet garni fills the soup with rich herbal notes. This soup warms on cool evenings and offers a rich aroma of fresh herbs and vegetables. In Spanish cuisine, such soups are often served with crispy bread that complements its texture perfectly. Thanks to the combination of simple ingredients and slow cooking, the soup gains a unique depth of flavor and becomes an ideal choice for both everyday dinners and special occasions.

Energy value per serving

• Calories: 886.5
• Proteins: 24.2g
• Fats: 51.3g
• Carbohydrates: 91g

Ingredients

• Bay leaf: 2 pc
• Fresh rosemary: 6 stem
• Parsley: 4 stem
• Black peppercorns: 1 tsp
• Extra virgin olive oil: 3 tbsp
• Butter: 4 tbsp
• Celery stalk: 4 pc
• Leek: 6 pc
• Shallots: 4 pc
• Garlic: 6 clove
• Potato: 1200 g
• Milk: 1 glass
• Chicken broth: 8 glass
• Cream 40%: 0.5 glass
• Coarse salt: to taste
• Freshly ground black pepper: to taste

Cooking steps

1. First, gather a bouquet garni. For this, wrap bay leaves, sprigs of rosemary and parsley, and black peppercorns in a small piece of cheesecloth. Tie it well.

   Required ingredients:

   • Bay leaf: 2 pieces
   • Fresh rosemary: 6 stems
   • Parsley: 4 stems
   • Black peppercorns: 1 teaspoon

2. Cut the celery stalks into small cubes. Trim only the white part of the leek and slice it thinly. Finely chop the shallot. Mince the garlic. Peel the potatoes and cut them into small pieces.

3. Heat olive oil and butter in a pot over medium heat. Add celery, leek, shallot, and garlic. Cook on low heat, stirring, until soft for 40-45 minutes, without browning.

   Required ingredients:

   • Extra virgin olive oil: 3 tablespoons
   • Butter: 4 tablespoons
   • Celery stalk: 4 pieces
   • Leek: 6 pieces
   • Shallots: 4 pieces
   • Garlic: 6 cloves

4. Then add the potatoes, broth, and bouquet garni. Bring to a boil, reduce the heat, and cook until the potatoes are tender, about 40 minutes. Remove the bouquet garni.

   Required ingredients:

   • Potato: 1200 g
   • Chicken broth: 8 glasss
   • Bay leaf: 2 pieces
   • Fresh rosemary: 6 stems
   • Parsley: 4 stems
   • Black peppercorns: 1 teaspoon

5. Blend half of the soup and pour it into a clean pot. Add the remaining soup without blending and heat on low. Stir in milk and cream, season with salt and pepper. Heat and serve.

   Required ingredients:

   • Milk: 1 glass
   • Cream 40%: 0.5 glass
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste