Leek and Potato Cream Soup

leek-and-potato-cream-soup

Leek and Potato Cream Soup is a super delicious soup, cheap but nutritious. I really hope you will give this a try.

The ingredients are just a few and this soup is very easy to make. I think I already told you that I make any kind of soup every other day, we like soups in every form, and you know that soups are healthy, especially when they’re full with vegetables.

Ingredients for the soup:

  • 2 leeks
  • 3 potatoes
  • one onion
  • salt and pepper
  • parsley leaves
  • 2 bay leaves
  • parmesan cheese (optional)
  • seeds for topping: flax, sunflower and hemp seeds
  • 2 L of stock or/and water
  • olive oil
  • 1 carrot

Ingredients for the croutons:

  • 3 slices of bread cut into small cubes
  • salt, pepper, oregano
  • olive oil

I had sliced leeks in the freezer, so I just threw them in the pot. If you have fresh leeks, start by cutting the ends and wash them very well to get rid of all the sand. Cut them lengthwise and wash them in a cold water holding the leeks vertically, to fall out the sand. Next, cut the potatoes into cubes.

Chop an onion and add the onion, leeks and sliced carrot to a pot with some olive oil and saute them for 6-7 minutes.

Season with salt and pepper, add the potatoes, bay and parsley leaves and cover with stock or water. Bring to a boil and then let it simmer until the potatoes are cooked through.

Meanwhile, make the croutons. Cut every slice of bread into little cubes, sprinkle the seasoning on top, drizzle some olive oil and bake for 10 minutes at 180*C. Be careful, because they will go quickly from golden to black, so keep an eye on them.

Be careful, because they will go quickly from golden to black, so keep an eye on them.

Leek and Potato Cream Soup

Let the soup cool for 10 minutes before you blend it. Discard the bay leaves and then blend the soup and serve it.

You can add some parmesan cheese on top, or some seeds for extra protein.
leek and potato cream soup

Leek and Potato Cream Soup

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

  • 2 leeks
  • 3 potatoes
  • one onion
  • salt and pepper
  • parsley leaves
  • 2 bay leaves
  • parmesan cheese (optional)
  • seeds for topping: flax, sunflower and hemp seeds
  • 2 L of stock or/and water
  • olive oil
  • 1 carrot
  • Ingredients for the croutons:
  • 3 slices of bread cut into small cubes
  • salt, pepper, oregano
  • olive oil

Instructions

  1. I had sliced leeks in the freezer, so I just threw them in the pot. If you have fresh leeks, start by cutting the ends and wash them very well to get rid of all the sand. Cut them lengthwise and wash them in a cold water holding the leeks vertically, to fall out the sand. Next, cut the potatoes into cubes.
  2. Chop an onion and add the onion, leeks and sliced carrot to a pot with some olive oil and saute them for 6-7 minutes.
  3. Season with salt and pepper, add the potatoes, bay and parsley leaves and cover with stock or water. Bring to a boil and then let it simmer until the potatoes are cooked through.
  4. Meanwhile, make the croutons. Cut every slice of bread into little cubes, sprinkle the seasoning on top, drizzle some olive oil and bake for 10 minutes at 180*C. Be careful, because they will go quickly from golden to black, so keep an eye on them.
  5. Be careful, because they will go quickly from golden to black, so keep an eye on them.
  6. Let the soup cool for 10 minutes before you blend it. Discard the bay leaves and then blend the soup and serve it.
  7. You can add some parmesan cheese on top, or some seeds for extra protein.
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