Extremely easy to make, this velvety potato leek soup, a.k.a "White Christmas" soup, will save your Xmas lunch!
Course lunch
Cuisine Vegetarian
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2
Ingredients
350 grPeeled potatoes
2Leeks(Approximately 350 gr)
a drizzleExtra virgin olive oil
Salt, to taste
Black pepper, to taste
500grWater
100grMilk or plant milk
To garnish (optional):
Extra virgin olive oil
Robiola (soft cheese)
Instructions
Wash and peel your potatoes then chop them in small cubes (so they'll cook rapidly).
Clean you leeks: cut the top green part, remove the outer leaf and cut off the base of the leek. Then slice them.
Put leeks and potatoes in a large deep pan - mine looks like a wok - then add a drizzle of extra virgin olive oil and let cook for approximately 5 minutes, at medium high heat.
Add salt, pepper and water and lower the heat. Cover and let it boil for 30 minutes. Stir every now and then.
After 30 minutes the potatoes should be soft (same for the leeks).