Here’s your soup number 3 of the week. Smooth and lovely leek and potato soup. We’ve been enjoying this recipe in our family for many years. It comes from Julia and Jacques Cooking at Home.
- 2-3 tablespoons of oil
- 4-6 spring onions, chopped
- 4-5 cups of leeks, chopped and very well washed
- 4-5 cups of potatoes, cubed
- 6-7 cups of chicken broth (use water and stock cubes if you must)
- salt, pepper
- sour cream for garnish
How to make: Saute the onion and the leeks for about 7-8 minutes. Add the potatoes and the chicken stock. Add salt and pepper to taste. Bring to boil, lower the heat and cook for 20 minutes. Puree the soup with a hand blender or a food processor. When the soup is in the plate, add a tablespoon or less sour cream. The sour cream is a must for me. It complements the taste beautifully, it gives the soup a velvet texture and a sweet green color.