Leek and potato velouté is a truly delicious soup, perfect for savoring hot on cold winter evenings, accompanied by croutons or royal pasta for broth, ideal for soups and soups.

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Difficulty: Very easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4 People
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

14 oz leeks
21 oz potatoes
4 cups water
1 broth cube (beef or vegetable, 1 oz)
1 pinch garlic powder
2 pinches ginger powder
to taste black pepper (ground)
to taste olive oil
to taste pasta (royal for broth)

Steps

Wash the leek and slice it thinly.
Put a little oil in a pot, add the leeks, and cook them on low heat for a few minutes.
Wash the potatoes, peel them, and cut them into fairly small cubes.
Add the potatoes to the pot with the leeks, prepare a liter of broth with the cube and add it to the vegetables. Cook for about 30/40 minutes with the lid on.
With an immersion blender, blend the vegetables into a velouté, adjust the salt if necessary, add ginger, dried garlic, ground black pepper, and cook for a few more minutes without the lid.
Complete the dish with royal pasta for broth or toasted croutons. You can add a drizzle of oil, some ground black pepper, ginger, and a little dried garlic on the surface.