Creamy leek, potatoes and rosmary soup
Today’s recipe is a thick creamy leek, potatoes and rosmary soup. Perfect for cold days. Thanks to its velvety consistency and its delicate flavor it becomes a perfect hot dish to enjoy in the evening perhaps with a nice book in your hand. You can garnish this creamy soup with just a drizzle of olive oil or crispy croutons.
Dense and creamy potato, rosmary and leek soup recipe.
- 2 tablespoons of olive oil
- 0.5 tablespoon of butter
- 1 clove of garlic
- 2 leeks
- 600 g of potatoes
- 800 ml vegetable broth
- 2 (or more) sprigs of fresh rosemary or 1 teaspoon (or more) dry rosemary
- salt and pepper to taste
- Read instructions below. If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
Instructions creamy leek, potatoes and rosmary soup
Melt butter in a pot together with olive oil and garlic. Cook over medium – low heat for a few minutes.
Add sliced leek. Use the very light white and green parts. The secret of this soup is to cook the leeks on a very low heat for at least 10 minutes, stirring occasionally, until they become soft, slightly translucent and begin to caramelize.
At this point add previously washed, peeled and diced potatoes. Also add fresh or dry rosemary. Cook everything over medium heat for 1 minute and add vegetable broth.
Cook all until the potatoes are tender. Discard rosemary branches (leave the needles) and blend everything with the immersion blender or stand mixer until the soup has the consistency of thick cream.
Serve immediately with a drizzle of olive oil or croutons. I, on the other hand, preferred to garnish my hot soup with a few pieces of fresh leek and chopped almonds.
lot of love. B.
p.s. If you love creamy and velvety soups you should also check my Velvety pumpkin and potatoes soup. (foto below)