Milk soup with leeks
6 servings
90 minutes
Milk soup with leek is the embodiment of tenderness and comfort in European cuisine. Its history roots in traditional rural recipes where simple ingredients transformed into aromatic and nutritious dishes. The delicate taste of milk pairs wonderfully with the soft, slightly sweet leek, creating harmony in every sip. Potatoes add heartiness to the soup, while olive oil provides a subtle velvety texture. This soup is perfect as a light dinner or a warming lunch in cold weather. It can be served with crispy toasts or herbs for added aroma. Such a soup is especially beneficial for maintaining strength and well-being, making it a favorite choice for family meals.
1
The onion needs to be washed and sliced. The potato should be peeled and cut into large pieces.
- Leek: 4 pieces
- Potato: 5 piece
2
Heat olive oil in a large pot, add leeks, and cook on low heat, stirring, for 5 minutes until the onion is soft but not changing color. Pour in 1.5 liters of water, add potatoes, and salt. Bring to a boil, reduce heat, and let simmer for 1 hour. Then remove the pot from heat, let it cool slightly, and blend the soup.
- Olive oil: 2 tablespoons
- Leek: 4 pieces
- Potato: 5 piece
- Salt: to taste
3
Pour the soup into a clean pot, crumble the broth cube, and add hot milk. Serve hot.
- Stock cube: 1 piece
- Milk: 500 ml
