Leek and Potato soup, a classic and for good reason. If you place this soup in front of friends and family, with a little bacon and croutons on top, it doesn’t take long before the bowls are empty. And it’s great to use leftover vegetables, if you have a left bacon or chicken, then use it as an accessory. Bought too many potatoes? Make the soup. Vegetables? Add them and blend, the taste will only get better.
What I want to say with this is: Just make it!
LEEK AND POTATO SOUP
4-6 SERVINGS
1 TBSP. OIL
3 LEEKS
800 G POTATOES
3 CLOVES OF GARLIC
150 G CARROTS
2 ONIONS
ABOUT 1 L VEGETABLE STOCK
50 G BUTTER
100 ML MILK OR A DASH OF LEFTOVER CREAM
SALT AND PEPPER
Start by cleaning the leeks, cutting off the top and bottom and splitting them halfway, making them easier to rinse. Cut them into large chunks.
Peel the potatoes and carrots, roughly chop them.
Peel the onions and garlic, roughly chop the onions and crush the garlic lightly with the flat side of a kitchen knife.
Heat the oil in a pan, about 5 liters, cook onion and garlic, until the onions begin to soften.
Add the leeks and cook them until they are soft and slightly transparent.
Add potatoes, carrots and any leftover vegetables and mix well with salt and pepper.
Add the stock and simmer for 30 minutes or until the vegetables are tender.
Blend the soup smooth and creamy and add milk and butter and blend again. Season with salt and pepper.
Serve with croutons, sour cream and crispy bacon.
