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.
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)