Easy and quick leek and potato soup

Ingredients

• 1 lb potatoes
• 3 medium leeks
• 1 shallot
• 1 stock cube
• butter
• salt
• pepper
• water

Materials

• Large pot
• Blender

Preparation

• In a pot, melt the butter. Add the chopped shallot and sauté for 1 minute.
• Then add the peeled and diced potatoes, and sauté them for a few minutes. Next, add the chopped leeks. Mix well.
  
• Cover with water, add salt, pepper, and the stock cube. Bring to a boil and let it cook for 30 minutes.
• Transfer the contents of the pot to a blender, or use an immersion blender to puree everything until smooth.
  
• And there you have it, your potato and leek soup is ready to be enjoyed!

Observations

For a creamy soup: add 100 ml of warm cream to the mixture before blending to achieve a velvety texture.

Cookware

Questions

Photos of members who cooked this recipe