Leek and Potato Soup
The simplest of soups! Leek and potato, pureed soup! Creamy and comforting.
Ingredients:
| leeks, white and light green portions, chopped | 2 -3 | |
| russet potatoes, peeled and chopped | 2 | |
| vidalia onion, peeled and sliced | 1 | |
| olive oil or vegetable oil | 3 Tbsp | |
| cups water | 2 | |
| , knorr vegetable stock (bouillon) | 2 cubes | |
| heavy cream | 100 mL | |
| - chopped parsley and chives, to garnish | As needed | |
| - salt and pepper | To taste |
Method:
- Rinse and Chop/slice the leeks, potato, and onion.
- Heat the oil in a pressure cooker. Add the onion and saute till just softened.
- Add the leeks and potato and fry for one minute.
- Mix the Knorr vegetable stock cubes in 2 cups of hot water. Add this to the pressure cooker.
- Close the cooker and pressure-cook on high heat for 5 steam whistles.
- Allow the cooker to cool and open. The vegetables should be tender enough to mash.
- Pour in the heavy cream.
- Use a hand blender to blend till smooth. (If you are using a regular blender, allow to cool before blending).
- Taste and add salt, only is needed. (Stock cube is salty).
- Add freshly cracked black pepper.
- Drizzle in some cream for decoration if desired.
- Garnish with chopped parsley and chives.
- Optional: add a few drops of black truffle oil to the bowl before serving.
Leek and Potato Soup
Notes:
- 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.
Let us know if you tried it – Leek and Potato Soup.
