Potato Leek Soup

Tempo
30 min
1 h
People
2
Difficulty

9 Ingredients

  • 1onion
  • 1garlic glove
  • 1leek
  • 400 gpotatoes
  • 2bay leafs
  • 600 mlvegetable broth
  • A bunchroasted onions
  • To tastesalt
  • To tastepepper

Equipment

  • Cutting board and knifes
  • Large pot
  • Immersion blender or standard blender

Preparation

  1. Prepare the Ingredients
    Clean and slice the leeks. Peel and dice the potatoes. Thinly slice the onion.

  2. Sauté the leek
    In a large pot, melt the butter over medium heat. Add the sliced leeks, the onions, the garlic, and a pinch of salt. Stir occasionally, until the leeks are soft but not browned, about 5–7 minutes.

  3. Add the potatoes
    Add the diced potatoes and broth. Bring to a boil, add the bay leafs, then reduce the heat to low, cover, and simmer until the potatoes are tender, about 15–20 minutes.

  4. Blend it
    Once the potatoes are soft, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.

  5. Serve
    Ladle the soup into bowls. Top with the roasted onions and garnish with fresh chives or parsley if desired.