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- Creamy leek and potato soup
Creamy leek and potato soup
Ingredients
Step by step process
Base and cooking
- 1
Leek soup starts with the base. Wash the leek thoroughly, slice it into rounds and soften it with the finely chopped onion in melted butter until it releases its sweetness. Add the diced potatoes and fry briefly.
- 2
Pour in the hot vegetable broth, bring to a boil and cook for about 15 minutes, until the potatoes are soft and easily pierced with a fork. You can set part of the leek aside and briefly fry it for garnish.
Cream and seasoning
- 3
Take the pot off the heat and blend the soup with an immersion blender until completely velvety and free of leek fibres. Stir in the cream, warm it gently, but do not boil, so it does not curdle and the soup stays smooth.
- 4
If the cream is too thick, pour in a little more broth and warm it briefly. Taste and season with salt, freshly ground pepper and a pinch of nutmeg, which pairs beautifully with the leek.
- 5
Ladle into warmed bowls, garnish with the fried leek and a swirl of cream. Serve straight away with toasted bread or homemade croutons, which add a welcome crunch to the smooth cream.
More tips:
Use mainly the white and pale green part of the leek, the dark leaves tend to be tough and turn bitter.
Wash it carefully between the leaves too, it likes to hide sand and soil inside.
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Topic: Czech Cuisine
