We’ve all been there…
Ah, soups! My motto for the recipes I share with you on the blog is simplicity and taste, just like my latest Cauliflower gratin recipe. I hate it when I browse through the ingredient list of a recipe and I found that one ingredient nobody has at home, hard to find at the small grocery store next door, and of which you will need only half of an ounce. *facepalm*
So, because I have been ill for the last few days (I won the cold + sore throat lottery – hello January!), “soups” sounded to me like a sweet, warm melody and I have been cooking a lot of them. I asked you on my Instagram if you wanted me to share the recipe of my Vichyssoise (the French name for the leek and potato soup) and the answer was 100% yes, so here you are…
My Leek & Potato Soup recipe
How can so earthy and cheap ingredients like leeks and potatoes make such a fragrant and delicate soup? I have no idea. But I am sure you will love its warm and nourishing properties as much as I do. Simply follow the guide for a soul-warmer soup.
for 2-4 persons
- 2 leeks
- 3 medium potatoes
- 1 onion
- 20mL of liquid sour cream
- 10g butter
- 1L water
- salt, pepper
- Peel and chop the leeks, potatoes, and onion.
- Pour the butter and the vegetables in a soup pan, close the pan with a lid and cook over low heat for 10 minutes until the vegetables become tender and slightly brown. Stir often as onions and leeks burn easily.
- Add the water, bring it to a boil and cook over low heat until the potatoes are tender (they are tender enough when they break as you dock them).
- Blend the soup until you get a smooth consistency.
- Add the cream for a… erm.. creamy texture, and a bit of salt and pepper. Enjoy!
Isn’t it the best comfort food? The Leek & Potato soup is healthy, cheap, requires almost nothing to make and, most of all is delicious! Why don’t you try immediately this Winter-perfect recipe and let me know if you like it?
N.B: I got inspired by the Soupes Simplissimes cookbook but I modified the quantities for a healthier version. It is from the same collection as the book I used for the recipe of the Galette Charentaise.