Potato and leek puree soup
Description
A hearty first course. Serve the soup with croutons, fried bacon or ham, and fresh herbs. Enjoy it hot, either right after cooking or reheated later. It's best consumed on the day it's prepared. A simple, delicious, and tender dish perfect for lunch or dinner. The soup is ready to serve.
Instructions
- 1
Step 1
1. Cut off the root end of the leek, then slice it into pieces and place them in a bowl of water. Let it soak for 15 minutes to remove any dirt.
- 2
Step 2
2. Heat vegetable oil in a saucepan. Drain the water from the onions and dry them, then place them in the saucepan and cook for 7-15 minutes.
- 3
Step 3
3. Peel the potatoes and cut them into pieces, add them to the pot with the onion and pour in the broth. After boiling, reduce the heat and cook for 25 minutes.
- 4
Step 4
4. When the potatoes have become soft, use a blender to turn the soup into a puree, then season with salt and pepper to taste. Serve the soup hot, sprinkled with chopped green onions.