Are you ready for some soup? I am. This soup did so well the first time I posted it, when I was still an amateur at making reels, so I decided to give it a makeover, I hope you enjoy it. I also make this soup at least once a month, whether it’s cold or warm weather, that’s how much we love it in our household. It’s so easy to make, doesn’t take much time, and is very satisfying, smooth, and creamy.
Ingredients
- 3 leeks
- 5 potatoes peeled and cubed
- 8 tbs salted butter
- 5 cups water
- 2 chicken bouillon
- 8 ounce heavy cream
- Salt and pepper to taste
- 1 handful arugula or baby spinach
- Homemade croutons
Instructions
- Discard of the tough green leaves from the leeks and make to wash thoroughly as leeks tend to hide a lot of soil between the layers.
- In a pot melt 8 tablespoons of butter add 5 potatoes and cook until toasted, I like to give them a little bit of color add the sliced leeks, salt and pepper and cook together for a couple of minutes add 5 cups of water and chicken bouillon, cover and cook on medium until the vegetables are tender, uncover and process with a handheld processor or using a blender until smooth.
- Add 8 ounces of heavy cream and stir, let it cook for a couple of minutes add the arugula and let it cook for another minute and your soup is ready.
- Serve with croutons, a crack of black pepper and enjoy 😊.