The soup with leeks and potatoes with croutons is a tasty idea for a light and quick lunch or dinner. A perfect recipe for cold days, a delicate yet tasty cream thanks to leeks, which also warms your heart. The flavor of leeks pairs magically with that of potatoes.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter, and Spring
Ingredients for Leek and Potato Soup with Croutons
- 14 oz potatoes
- 14 oz leeks
- 3 slices homemade bread
- as needed vegetable broth
- 1 as needed extra virgin olive oil
- as needed oregano
- as needed salt and pepper
- as needed nutmeg
- 1 Pan
- 1 Pot
Steps for Leek and Potato Soup with Croutons
Let’s see how to prepare the soup.
First, clean the leeks and peel the potatoes, wash them under running water and dry with paper towels. Slice the leeks and sauté them in a pan with a bit of oil, in a pot put the sautéed leek, add the potatoes cut into pieces and a ladle of broth, season with salt, cover with a lid and cook on low heat, stirring occasionally, making sure it doesn’t stick, if needed, add more broth.
Meanwhile, cut the bread slices into pieces, place them in a baking tray with a little oil and oregano and toast them but not too much in the oven.
When the leeks and potatoes are cooked, blend everything with an immersion blender until a smooth creamy soup forms, add the pepper and a bit of nutmeg, plate, and serve hot with the prepared croutons and a drizzle of oil.
notes
If you want the soup even tastier, before plating you can add some cream and crumbled crispy bacon.
If you want the soup even tastier, before plating you can add some cream and crumbled crispy bacon.
