This is by far one of my favorite cream soups, and it so simple and cheap to prepare. It takes only 15 minutes to cook.
When you think soup, creamy soups, the simpler the better. Combining too many ingredients, mainly vegetables, is not a good idea. In the end, you’ll be adding too many flavors into one dish hence none will stand out.
The potatoes in this and any other cream soup make the base. A starchy, flavor neutral vegetable is the ideal base for any cream soup. In this recipe, we’ll be combining potatoes and leeks as the side ingredient. Of course, if you are not fond of the latter go ahead and try another. Carrots, broccoli, zucchini, will all make a great creamy soup.
The prep is very simple and straight forward. Peel the potatoes. Cut the leeks in big chunks, 1-inch size. You can cut them in smaller pieces however since we’ll be blending everything in the end, there is no reason. Remember to put the potatoes in cold water after peeling to stop them from turning brown on the surface.
Star by adding a little olive oil to a pan. Add the leeks and cook for 5 minutes. Add the diced potatoes and cook for another 5 minutes. Proceed by adding water and cover with the lid. Let simmer for 1/2 hour.
When the potatoes are starting to break down and are therefor cook thru the soup is ready for blending. Add pepper and salt to taste and blend until silky smooth. Before serving to take the extra step and filter the soup thru a mesh strainer, thus removing all the hard bits of the leeks.
The soup is now ready for serving. If you feel extra ‘gourmand’ why not add a tbsp of creme fresh and maybe some toasted ground almonds on top…
Ingredients, for 4 people
- 2 medium leeks
- 4-6 medium potatoes
- olive oil, salt, black pepper
- creme fresh, toasted almonds (facultative)