:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/2Y_rauKZ7b9dyNCAv3XX/c61662b2a63089826a7577252c718b.jpeg "Leek and Potato Cream")
Source: Pixabay: kaboompics
Leek and Potato Cream
This is one of my favorite recipes for cold winter days. Not only is it appetizing, but it is also nutritious and comforting. Every time I make it, my whole family is delighted and always asks for seconds. Don't be fooled by its simplicity, the flavors of leek and potato combine perfectly, creating a smooth and delicious cream.
Ingredients
- 3 Large leeks
- 2 medium sized potatoes
- 4 mugs of vegetable stock
- salt to taste
- Pepper to taste
- olive oil
- Toasted bread (optional)
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Directions
Clean the leeks by removing the outer leaves and the dark green top (which is usually harder), leaving only the white and light green part. Chop them into slices. I advise you to rinse them well to remove any remaining deer.
Peel the potatoes and cut them into cubes. This size helps them cook more quickly and ensures that they mix well with the leeks for a smooth texture.
In a large saucepan, add a drizzle of olive oil and sauté the leeks for about 10 minutes over medium heat until tender.
Add the diced potatoes and sauté for a few more minutes. This step is important so that the potatoes release their starch and our cream acquires that perfect texture.
Pour in the vegetable stock, salt and pepper. Cook over medium-low heat for about 20 minutes, or until the potatoes are cooked through. Be sure to stir occasionally.
Once the potatoes are cooked, use a hand blender to mash all the ingredients until you get a smooth, creamy texture. If you like a more rustic texture, you can leave some small pieces.
Serve hot with a slice of bread, if desired. Enjoy this delicious and healthy cream of leek and potato soup.
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