Leek, potatoes and rosmary dense soup
Dense and creamy potato, rosmary and leek soup recipe.
Ingredients
- 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
Instructions
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.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 3personsCalories: 333kcal
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