Leek and Potato Soup
6 servings
35 minutes
Leek and potato soup is a cozy and warming dish that embodies tenderness and richness of flavor. Its roots trace back to traditional European cuisines where leeks and potatoes often appeared in simple yet exquisite recipes. The creamy texture filled with the aromas of caramelized onions and velvety potatoes makes this soup a true gastronomic delight. The light sweetness of leeks harmonizes with the softness of potatoes, creating a refined yet nourishing dish. It can be served in both classic and pureed forms, garnished with fresh herbs or a drizzle of olive oil. This soup is perfect for a cozy dinner or light lunch, providing a sense of warmth and comfort.
1
Chop the celery coarsely. Peel and chop the onion coarsely. Peel and finely chop the garlic.
- Celery stalk: 2 pieces
- Onion: 2 heads
- Garlic: 2 cloves
2
Trim the ends of the leek, cut it lengthwise into quarters, rinse under running water, and slice into 1 cm thick pieces.
- Leek: 400 g
3
Heat oil in a large skillet over high heat, add all chopped ingredients and cook with the lid slightly open for 10 minutes or until softened, stirring regularly.
- Olive oil: 30 ml
- Celery stalk: 2 pieces
- Onion: 2 heads
- Garlic: 2 cloves
- Leek: 400 g
4
Meanwhile, peel the potatoes and cut them into 1 cm cubes.
- Potato: 400 g
5
Place the broth cube in a jug or pot, pour in 1.8 liters of boiling water and stir until dissolved, then pour into the pan with the vegetables.
- Stock cube: 1 piece
6
Add potatoes. Bring to a boil, then reduce heat to low and simmer for 10 minutes covered, then remove from heat.
- Potato: 400 g
7
Season with salt and black pepper to taste, then serve as is or blend until smooth using a blender or food processor.
- Salt: to taste
- Ground black pepper: to taste
