- Preparation time
- Cooking time
- 2 large 2 large trimmed and sliced Leek
- 2 lb 1 kg skinned and diced Potatoes
- 1/2 cup 100 ml White Wine
- 4 fresh leaves 4 fresh leaves Laurel
- 1/3 cup 80 ml Whipping cream
- 1 medium 1 medium chopped Carrot
- 3 cups 1 liter Vegetable stock
- 4 tablespoons 4 tablespoons Extra Virgin Olive Oil
- Salt and Pepper to taste
In a large saucepan or in a pressure cooker, sauté leeks in extra virgin olive oil for 5-6 minutes or until golden, stirring constantly.
Add the potatoes, the carrot, the bay leaves (Laurel), wine, salt and the vegetable stock.
If using a pressure cooker close the lid and let cook for 20 minutes. If using a traditional saucepan cook for at least one hour, or until potatoes are softened, stirring from time to time.
Process half of the soup using an hand blender to puree the soup directly in the pan.
Add the whipping cream, check salt and add pepper to taste.
Garnish if desired with bread crumbs, or a thine spring.
This budget friendly soup is really a can fort food for autumn evenings. You can enrich this simple soup in many ways: adding bacon strips, or breadcrums, or butter. You can easily turn this recipe into a vegan one, simply replacing the whipping cream with an equal amount of vegetable stock or white wine… just let it cook a bit more to gain the smooth texture that you desire.