Leek and Potato Soup
4 servings
60 minutes
Leek and potato soup is a classic dish of French cuisine, known for its delicate flavor and velvety texture. Its roots trace back to the traditions of rural France, where simple yet rich ingredients create true culinary delight. Leeks add a subtle sweetness to the soup while potatoes make it hearty and filling. A light hint of garlic and fragrant pepper completes the flavor profile, adding depth to the dish. This soup is often served hot on cold evenings but can also be enjoyed chilled like the famous French 'Vichyssoise.' It pairs perfectly with crusty baguette or fresh herbs, creating a harmony of flavors and warmth of home.
1
Wash the leeks and potatoes. Peel the garlic and onion. Cut the potatoes, leeks, onion, and garlic into small cubes. Bring water to a boil in a large pot and add all the vegetables. Cover with a lid.
- Leek: 700 g
- Potato: 700 g
- Garlic: 1 piece
- Onion: 1 piece
- Water: 2 l
2
Cook for at least 30 minutes over medium heat. Stir regularly. When the potatoes are well cooked, remove the pot from the heat. Pour the contents of the pot into a food processor or mixer.
3
The soup should have a uniform consistency, like liquid puree. Add salt and pepper. Serve hot.
- Salt: pinch
- Ground allspice: pinch
