The simplest of soups! Leek and potato, pureed soup! Creamy and comforting.
Leek and Potato Soup
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Leek and Potato Soup
Description
Creamy and comforting soup made with leeks, potatoes, and vegetable broth. Perfect for a cold day or as a light meal.
Ingredients
Instructions
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Rinse and Chop/slice the leeks, potato, and onion.
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Heat the oil in a pressure cooker. Add the onion and saute till just softened.
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Add the leeks and potato and fry for one minute.
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Mix the Knorr vegetable stock cubes in 2 cups of hot water. Add this to the pressure cooker.
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Close the cooker and pressure-cook on high heat for 5 steam whistles.
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Allow the cooker to cool and open. The vegetables should be tender enough to mash.
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Pour in the heavy cream.
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Use a hand blender to blend till smooth. (If you are using a regular blender, allow to cool before blending).
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Taste and add salt, only is needed. (Stock cube is salty).
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Add freshly cracked black pepper.
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Drizzle in some cream for decoration if desired.
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Garnish with chopped parsley and chives.
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Optional: add a few drops of black truffle oil to the bowl before serving.
Note
- If you are using a regular pot with lid, add around half a cup of extra water. Cook for about 25 minutes for the vegetables to get tender.
- Full cream milk may be used as a substitute for cream. Add 200 mls.
- Key Ingredients: Leek, Potato, Vidalia Onion, Vegetable Stock, Salt, Pepper, Olive Oil, Parsley/Chives/Spring Onion.
