Leek and Potato Soup
Soups • Author's
Description
Leek and Potato Soup
Ingredients
- Celery stalk 2 pieces
- Onion 2 heads
- Garlic 2 cloves
- Leek 15 oz
- Potato 15 oz
- Olive Oil 0 fl oz
- Bouillon cube 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Chop the celery coarsely. Peel and chop the onion coarsely. Peel and finely chop the garlic.
Step 2
Trim the ends of the leek, cut it lengthwise into quarters, rinse under running water, and slice into 1 cm thick pieces.
Step 3
Heat the oil in a large skillet over high heat, add all the chopped ingredients, and cook with the lid slightly ajar for 10 minutes or until softened, stirring regularly.
Step 4
Meanwhile, peel the potato and cut it into 1 cm cubes.
Step 5
Place the bouillon cube in a pitcher or pot, pour in 1.8 liters of boiling water, and stir until dissolved, then pour into the skillet with the vegetables.
Step 6
Add the potato. Bring to a boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from heat.
Step 7
Season to taste with salt and black pepper, then serve as is or blend until smooth using a blender or food processor.
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