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LEEK POTATO SOUP
(Print Recipe)
1 tablespoon olive oil
2 cups potatoes, peeled and chopped
3 large leeks, white and light green part only
1,5 litres vegetable stock
salt to taste
splash of cream
nutmeg to taste
Serves 4-6
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Wash the leeks and cut into rings. Heat olive oil in a large pan over medium heat. Add the leeks and fry until softened, about 5 minutes. Stir occasionally.
Add chopped potatoes and vegetable stock. Bring to a boil, then simmer on medium heat until potatoes are cooked and very soft, about 10 minutes. Take off the heat and blend the soup in a food processor until smooth. Transfer soup back into the pan. Stir in a splash of cream and season to taste with salt and freshly grated nutmeg. Serve hot with bread.
I agree with you — sometimes the simplest foods are the best! Looks like just what you need.
After a week of heat indexes in the 110s, I’m jealous of your cool and rainy weather!
Hey, this potato soup sounds super easy to make. A perfect warmer for the gloomy weather right now!! 🙂
Love Potato & Leeks soup, this sounds easy a delicious, love it 🙂
I’m sat eating this now and it is absolutely gorgeous – I’ve not added cream (am vegan) and I’ve no nutmeg but its simplicity is delicious.