Leek and Potato Soup
Ingredients
- 320g leeks (200g white part)
- 350g potatoes
- 1 onion
- 800mL vegetable broth
- olive oil
- vegan heavy cream or yogurt
Preparation
Separate the green part of the leek, slice it very finely and set aside.
Cut the white part and set aside in a bowl. Slice the onion and dice the potatoes.
In a large pot over medium heat, add some olive oil and the onion. Cook until translucent.
Then, add the white part of the leek. Cook for 5 minutes, then add the potato and broth. Cook for 25 to 30 minutes.
Meanwhile, fry the green leek parts in oil: over high heat, heat the oil. When hot, add the greens and cook for 30 seconds to 1 minute (it should not brown).
When the soup is ready, blend it (not too much, it should still have some texture). Add 2 tablespoons of cream or yogurt and serve. Add the crispy leek and eat.
Notes
One of the best winter soups! Its name comes from Mr. Parmentier who introduced the potato to French tables, as it wasn't considered edible before. I use only the white part of the leeks and use the greens as garnish. I fry it in oil and it becomes super crispy.
