Kitchen appliances and utensils
- electric furnace
- thick bottom pan
- kitchen scales and other measuring accessories,
- cutting board,
- several deep roomy bowls,
- wooden or silicone spatula,
- sharp knife
- hand blender.
Ingredients
- leek - 2 stalks
- potatoes - 500 g
- garlic - 3 cloves
- butter - 30 g
- olive oil - 20 ml
- vegetable broth or bottled water - 1 l
- bay leaf - 2 pcs.
- cream (fat content from 10 to 22%) - 80 ml
- salt - optional
- ground black pepper - optional
Step cooking
- First we clean and wash 500 g of potatoes. We send the prepared tubers into a bowl and fill them with cold water so that the vegetable does not darken.
- Since leek grows in the ground, and we will use its light part, we carefully wash 2 of its stems under cold running water.
- Cut leek, peeled and slightly dried with paper towels, into small pieces and put in a separate bowl.
- Three large cloves of garlic are peeled, then crushed with a knife blade, and chopped as finely as possible. In a deep pan with a thick bottom, melt to a liquid state 30 g of butter, then pour 20 ml of olive oil into it. We send chopped garlic to the hot oil.
- We fry the component over medium heat for literally 50-60 seconds, stirring constantly and intensively, and not allowing it to burn. Add the chopped leek to the garlic, mix the ingredients thoroughly, and fry them for 5-6 minutes. Leek should begin to give off its moisture and acquire a soft texture.
- Meanwhile, we cut the potato tubers into small and rather thin slices.
- After frying the onions and garlic, pour 1 liter of hot bottled water or vegetable broth into the pan. Of course, vegetable broth is a priority.
- We send chopped potatoes there, and bring the mass to a boil.
- We salt and pepper the dish in accordance with our own taste, and also lower 2 bay leaves into the broth.
- We close the pan with a lid and leave the soup to boil over moderate heat for 20 minutes. After the specified period, grind the contents of the pan into a homogeneous mass, using an immersion blender.
- In a practically ready soup, add 80 ml of cream and carefully mix them. Instead of cream, it is perfectly acceptable to use coconut milk. Boil the soup for another 2 minutes. At this stage, it is possible to add salt or pepper, so do not forget to taste the dish.
- Pour the soup into plates. If desired, we can sprinkle the dish with olive oil a little, and also add chopped fresh herbs and freshly ground black pepper.
Video recipe
This video will help you quickly understand the simple technology of making leek soup puree, according to the instructions of the above recipe.
Puree soup based on leek and potato according to this recipe delights with its incomparable refined aroma, and conquers hearts that have no equal, inimitable taste. Be sure to cook this dish, you will not regret it, and you will be very pleasantly surprised by the result. Enjoy your meal!
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