Creado con IA
Potato and Leek Soup
60 min 200 kcal por ración Fácil
Ingredientes
4 Raciones
- potatoes4 medium
- leeks2 whole
- onion1 medium
- vegetable broth4 cups
- heavy cream0,5 cup
- olive oil1 tablespoon
- salt0,5 teaspoon
- black pepper0,25 teaspoon
Preparación
- 1
Begin by preparing the vegetables. Peel and dice the potatoes into small cubes. Clean the leeks thoroughly and slice them thinly. Chop the onion finely.
- 2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sliced leeks, and sauté for about 5 minutes until they are soft and translucent.
- 3
Add the diced potatoes to the pot and stir well to combine with the leeks and onion.
- 4
Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Bring the mixture to a boil.
- 5
Once boiling, reduce the heat to a simmer. Cover the pot and let it cook for about 20 minutes, or until the potatoes are tender.
- 6
Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
- 7
Return the soup to the pot if using a blender. Stir in the heavy cream, salt, and black pepper. Adjust seasoning to taste.
- 8
Heat the soup gently over low heat until warmed through, but do not let it boil.
