Autumn Potato-Leek Soup – A warming delight for cold days
This autumn potato-leek soup is just what you need when the days get shorter, and you're craving a comforting, hearty dish. The delicate taste of leeks and potatoes is complemented by fresh herbs and a flavorful broth. Quick and easy to prepare – perfect for a cozy meal on chilly autumn days!
Ingredients
For 4 servings
500
g
waxy potatoes, diced
2
Bar(s)
of leek, sliced
1
onion, diced
1
l
vegetable broth
2
Tablespoon(s)
olive oil
200
ml
cream (optional for a creamier version)
1
Teaspoon(s)
dried thyme
1
Teaspoon(s)
dried rosemary
Salt and pepper to taste
1
Tablespoon(s)
fresh parsley, chopped
Preparation
Preparation
1. In a STONELINE® pot, heat the olive oil and sauté the diced onion over medium heat until translucent. Add the leek and sauté for another 3-4 minutes until soft.
Add the potatoes and stock, then purée
1. Add the potatoes and stock, then purée.
Add the diced potatoes to the STONELINE® pot and deglaze with the vegetable stock. Bring everything to a boil and then reduce the heat. Cook the potatoes for about 15-20 minutes until they are soft and done.
Puree the soup with a hand blender or in a blender until it is nice and creamy. If the soup is too thick, add a little more broth or water.
Refine and serve
1. Season the soup with thyme, rosemary, salt, and pepper. For a creamier consistency, stir in the cream.
Pour the soup into bowls and garnish with fresh parsley. For an even heartier experience, the soup can also be served with some toasted bread or croutons.
This recipe for potato and leek soup is quick, healthy, and warming—perfect for fall. Thanks to the use of STONELINE® pots, sautéing the leeks and onions is effortless and ensures excellent flavor!
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