Soup with potatoes and leeks
6 servings
60 minutes
Potato and leek soup is a refined dish of French cuisine that embodies simplicity and sophistication. Its roots trace back to rural France, where it was valued for its nourishment and ingredient accessibility. The delicate flavor of potatoes harmoniously complements the sweet notes of leeks, creating a velvety texture and warming aroma. Olive oil adds elegance to the soup, while the bouillon cube enhances its richness. Perfect for a cozy family dinner or a light lunch, it provides a sense of comfort and tranquility. This soup can be served with crispy baguette and fresh herbs, enjoying its softness and rich flavor.
1
Onions need to be washed, peeled, cut lengthwise, and then diced into 2 cm pieces. Potatoes should be cut into cubes.
- Leek: 3 stems
- Potato: 6 pieces
2
Heat olive oil in a large pot, add the onion, and cook, stirring, over low heat for 10 minutes until it turns golden brown.
- Olive oil: 3 tablespoons
- Leek: 3 stems
3
Pour in 2 liters of water and add salt (remember that the broth cube is also salty). Bring to a boil and cook for 5 minutes, then add the potatoes and let it cook for 30 minutes until soft.
- Salt: to taste
- Potato: 6 pieces
4
Crush the broth cube, add 2-3 tablespoons of soup, stir, and pour everything into the pot. Serve immediately.
- Stock cube: 1 piece
