The leek and potato soup is delicious, our favorite comfort food when the cold sets in, firstly because it warms us up, then because it’s very simple to make, and lastly because we can prepare it in advance and heat it before sitting at the table.
“There’s a reason why leek and potato soup is considered an evergreen classic: it is the quintessence of comfort food. With its silky texture and delicate yet satisfying flavor, it is the ideal dish to warm up the coldest evenings or for a light and nutritious lunch.
The natural sweetness of the leeks perfectly blends with the starch of the potatoes, creating a creamy base that requires no added cream or thickeners. With only a few simple ingredients, which we often already have in the pantry, you can serve an elegant, healthy, and incredibly tasty dish. Served with crispy croutons, a drizzle of raw EVO oil, and perhaps a touch of chives, this soup is a true comfort for the soul.
A dish that warms the body and also the soul, in autumn and winter.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Leek and Potato Soup
- 5 leeks
- 2 potatoes (large)
- 4 cups vegetable broth
- 4 slices bread
- 1 tbsp butter
- 3 tbsps extra virgin olive oil
- 2 pinches salt
- to taste pepper
Tools
- 1 Pot
Preparation of Leek and Potato Soup
To prepare the leek and potato soup, start by cleaning the leeks of the tougher outer leaves, remove the green part, and peel the potatoes.
Slice the leeks finely, and cut the potatoes into chunks.Put the butter and 1 tablespoon of oil in a pot, sauté the leek rings for 5 minutes.
Add the potatoes, stir to flavor, let them stew for 5 minutes then cover with good broth, I used homemade vegetable broth.
When it comes to a boil, lower the heat, cover the pot and let cook for at least 20 minutes or until the potatoes start to break down.
Add more broth if it dries too much.
Cut the slices of bread into chunks and put them in a bowl with a drizzle of extra virgin olive oil, mix to absorb the oil evenly.
Toast the bread croutons on a hot grill, turning them until they are golden on all sides.
Once the leeks and potatoes are well cooked, season with a pinch of salt, blend with an immersion blender until you get a velvety cream.
Serve the leek and potato soup in bowls while still piping hot, drizzle with a bit of raw extra virgin olive oil, a sprinkle of pepper, and scatter with warm croutons and… ENJOY
How to Store Leek and Potato Soup
You can store it in the refrigerator well sealed in an airtight container for 2 days.
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