Cook a delicious leek and potato soup for dinner, its very creamy texture will delight the taste buds of the whole family!
You can eat leeks almost all year round! In a vinaigrette or quiche in the summer, in a raclette-style gratin in the winter, or in a warming soup in the fall, it really has endless uses. This creamy leek and potato soup recipe is perfect for coping with the chilly temperatures! It is very easy to prepare and is a real treat for the taste buds. Super gourmet, super creamy and super delicious, this fall soup is irresistible!
Recipe Creamy leek and potato soup
- 300 g of leeks
- 1 onion
- 30 g of butter
- 450 ml of water
- 300 g of potatoes
- 1 vegetable stock cube
- 250 g of milk
- 15 g heavy cream
- salt pepper
Rinse the leeks well and then slice them. Peel and chop the onion.
Fry everything in a pan with butter for a few minutes.
Pour in the water, then add the peeled and chopped potatoes and the stock cube. Mix well and cook for about 25 minutes.
When the potatoes and leeks are well cooked, add the milk and heavy cream and mix until you get a smooth texture.
Season to taste with salt and pepper and serve immediately!