Roasted Leek & Potato Soup

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Roasted leek and potato soup
Roasted leek and potato soup

Leeks and potatoes are such aĀ deliciousĀ combination from the Spanish cuisine. When it is cold outside a hearty soup isĀ the bestĀ companion, that is why I invite you to prepare this easy and delicious recipe, Ā here the ingredients you will need:

INGREDIENTS

  • 3 clean leeks cut in halves
  • 4 white potatoes
  • 1 chicken broth cube (can use vegetable base broth instead)
  • Sal & pepper
  • Olive oil
  • Grated Parmesan cheese and croutons for serving

Preparation time: 30 minutes. You will need a cookie sheet and a pot for cooking soup. This recipeĀ servesĀ 4-6 guests. Cost per person $1.50 depending on local ingredients market price.

Place the leeks in the cookie sheet, sprinkle with salt, pepper and olive oil, roast for few minutes in the oven on high until getting desired results. Peel the potatoes and cook with water until getting a soft texture for puree.

Oven roasted leeks
Oven roasted leeks

PlaceĀ theĀ potatoesĀ and the leeks inĀ theĀ mixer adding some of the same water used for cooking the potatoes. Mix well until getting and velvety consistency. Pour back the preparation into the pot and condiment with salt and pepper and add the chicken broth cube. If desired you can add more water. LetĀ theĀ soup simmer for few minutes.

Serve hot andĀ garnishĀ withĀ croutonsĀ and gratedĀ ParmesanĀ cheese.

Enjoy!

 

 

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