Caldo Gallego (creamy Leek And Potato Soup)
Caldo Gallego is a traditional creamy leek and potato soup from the Castilian-Leonese cuisine, known for its comforting and hearty flavors.
Ingredients
- 2 leeks, chopped
- 3 potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, sauté the leeks until softened.
- Add the diced potatoes and vegetable broth. Simmer until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pot Immersion blender Soup ladle
Tools
Cutting board Knife Spatula
Serving suggestions
Serve the Caldo Gallego with crusty bread on the side.
Tips & tricks
For a lighter version, you can use half-and-half instead of heavy cream.
Cost
$5