This is my Potato Leek Soup.
Ingredients
- ⭐️ 2 -3 leeks
- ⭐️ 6 medium russet potatoes
- ⭐️ 1/3 cup butter
- ⭐️ 2 tablets chicken bouillon
- ⭐️ salt to taste
- ⭐️ freshly ground pepper to taste
- ⭐️ 2 liter (8 cups) water
- ⭐️ 1 cup heavy cream
- ⭐️ handful of arugula or you can use baby spinach
- ⭐️ homemade croutons
Instructions
- Happy Friday everyone! It’s been really cold in California lately. Can I tempt you into making this satisfying soup that is easy to put together especially at the end of the day when you have had it and you just want to sit and put your feet up. Very comforting and delicious!
- Start by peeling your potatoes and cutting both ends of your leeks and slicing them in half lengthwise. Wash the vegetables, especially the leeks as they tend to hold a lot of dirt between the tight layers of leaves. Chop the vegetables into uniform sizes.
- Melt 1/3 cup of butter in a saucepan and start by sautéing the leeks until they are soft and wilted. Add add the potatoes, sauté a little bit longer, and add your salt, pepper and chicken bouillon and stir to combine.
- Add 2 liters of water and bring to a boil. Once boiled, cover and let simmer on low until the vegetables are tender.
- Use a hand blender (I love the one by) and blend until smooth. No worries if you don’t have one as a blender works just as well.
- Over a medium heat, add your cream and stir until combined.
- Now that all ingredients have been combined, it is a good time to taste for seasoning!
- Add the arugula and continue stirring. I prefer arugula because of it’s peppery taste but you can use baby spinach as well.
- Plate in your favorite bowl, top with homemade croutons and enjoy this bowl of comfort rain or shine!
- Bon appétit, sahtain, صحتين 🌻.