in Soup Recipes

Potato and leek soup

updated

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Ingredients for 6 servings:

  • 500 g potatoes
  • 500 g leek
  • 2 carrots
  • ¼ celery
  • ½ pepper
  • 1 onion(s)
  • 1 bunch of parsley
  • 1 clove(s) garlic
  • 2 liters of vegetable broth
  • 1 cup whipped cream
  • 1 tsp pepper
  • 1 tsp salt
  • possibly chili powder and/or flower pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Clean all the vegetables and peel them if necessary. Chop them finely if desired. In a large pot, sauté the onions in butter for a bit, then add the vegetables and the 2 liters of stock and simmer for 1 1/2 hours. Then add the cup of heavy cream and blend vigorously, then season to taste (we also like to use chili and bell pepper).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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