Leek and potato soup with Parmesan
15
30
Yes
Ingredients
- 15 ml (1 tablespoon) of butter
- 3 big leeks, chopped
- 3 big potatoes, peeled and diced
- 1.25 litres (5 cups) of vegetable broth
- Salt and pepper, up to taste
For the garnishing:
- Grated Parmesan, up to taste
- Ground pepper, up to taste
- Fresh bread slice
Preparation
Side-by-side mode
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Melt butter in a saucepan.
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Add leeks and sauté for about 5 minutes.
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Add diced potatoes and mix well.
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Add vegetable broth and season with salt and pepper. Mix and bring to the boil.
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Reduce heat to low and simmer for 20 minutes or until potatoes are tender.
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Blend to desired consistency.
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Serve soup in a bowl with grated Parmesan, pepper and a slice of fresh bread.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
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