Leek and potato Soup
Is there anything more delicious and comforting than a bowl of warm, creamy potato and leek soup?
Servings: 4 people
Ingredients
- 4 medium potatoes
- 3 leeks
- 2 cup milk
- 4 cup water
- 4 tbsp butter
- 1 sprig fresh thyme
- Croutons (from 3-4 slices of stale bread)
- Salt and Pepper
Instructions
- Clean, wash, dry and cut leeks into rings.
- Peel, wash, dry and cut potatoes into cubes.
- In a large pot, melt 2 Tbsp (30g) of butter, then add the leeks and washed thyme. Sauté them over high heat and stir with a wooden spoon. If you opt for parsley or chives, add them at the end of the cooking.
- Pour in about 1 liter (4 cups) of water; add a pinch of salt and some freshly ground pepper.
- Bring it to a boil, turn the heat to low and simmer for about 30 minutes; partially cover the pot.
- Meanwhile, simmer the milk for a few minutes.
- Blend the soup with an immersion blender until creamy.
- Pour in the warm milk; bring it to a boil again; let simmer for a few minutes and turn off the heat.
- Remove it from the heat and add the remaining 2 Tbsp (30g) of butter.
- Serve it warm with croutons; for more flavor, sprinkle grated Parmesan cheese on top.
Nutrition
Calories: 215kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 162mg | Potassium: 308mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1672IU | Vitamin C: 8mg | Calcium: 201mg | Iron: 1mg