This leek cream soup with potatoes և cream is one of the quick recipes that has a great result. The soup is ready in about 40 minutes, it can be served. Its pleasant taste and creamy texture make it the heart of children.
Leek is a vegetable that can be cooked with different eggs, it fits very well in this cream soup. The color of the soup is varnish, very delicate and appetizing.
The French are famous Vichyssoise style dinner which is actually a cold potato soup with leeks, which is made on the basis of chicken stock (plain chicken soup). For this recipe, I tossed the bran into the leeks, added the parsley root for a sweet taste, for an extra delicate aroma, according to savoriurbane.com.
Potatoes should be flour, special for puree (so that sticky soup does not come out). The cream I use for this leek cream with potato soup is sweet cream և has one. 30% fat. So we are not talking about sour cream (fermented) sarmale or papana. You can choose a cream for cooking if it is natural, has at least 30% fat, for example, from La Dorna (except for imitations, such as Gran cucina, etc.).
The liquid in which the vegetables are to be boiled should be pre-made chicken soup (see how it is made) or vegetable soup (see here), but this is not a problem if you use hot water instead.
From the quantities obtained, we get approx. 6 good portions of leek cream soup with potatoes and cream.
Ingredients:
1 kg of leeks (about 750 g left after finishing), 400 g potatoes, 1 parsley root (optional but recommended), 50 g butter, 25 ml oil (1 tablespoon), salt, pepper, 2 l chicken soup, vegetables or hot water, 200 ml sweet cream for whipped cream.
More:plain or fragrant croutons, chopped greens (green parsley, onion, etc.)
Method of preparation:
Wash և clean potatoes և parsley root. It gives the soup a delicate aroma and a unique sweetness. Cut the thick dark green leaves (not completely) on the leek, divide them lengthwise, wash the sample under a stream of cold water. Among the owners of leeks we often find land or small pigs.
Cut the leek into 1-2 cm thick pieces, the potato into 3 cm cubes, and the parsley in half, then into layers.
Choose a spacious boiler nearby. 4 liters, in which the butter is melted with one tablespoon of oil – the latter prevents the butter from burning. The first thing that came into the pot was the parsley, as it has the longest cooking time. Add a pinch of salt և Cook on low heat for 5 minutes, stirring occasionally to prevent burns.
Then add the leek and sprinkle a little freshly ground black pepper and a pinch of salt. Fry for about 3-4 minutes under the lid to soften.
The latest additions were potatoes. Mix well in a saucepan, quench the vinegar with 2 liters of hot liquid – chicken soup, vegetable soup or water. Turn on the heat under the stove and bring everything to a boil.
From now on it will not last long. The potato soup with this leek is ready in 20 minutes. If you like thicker cream soups, you can lower the liquid by boiling.
Potatoes should be tested, և if it is soft, we can put out the fire. Before turning off the heat, pour 200 ml of sweet cream for և leave the soup on low heat for 1 minute.
Potatoes should be tested, և if it is soft, we can put out the fire. Before extinguishing the fire, I put 200 ml of sweet cream for the cream, I left the soup on a low heat, I boiled it for a minute.
You can also squeeze the cream soup to make sure there are no fibers left over from the parsley or potato chips. If you find it too thick, you can dilute it with hot soup. The spice with salt and ground pepper is corrected.
This leek cream with potato soup is served both hot and cold at room temperature. I garnished it with finely chopped green parsley and cheese-flavored croutons.
Cream soup with leeks is well kept in the refrigerator for 3-4 days, and in the following days it can be easily heated.
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