Crema De Puerros Y Patatas (creamy Leek And Potato Soup)
Crema de Puerros y Patatas, or Creamy Leek and Potato Soup, is a classic dish from Aragonese cuisine that is perfect for a comforting and satisfying meal. This creamy soup is easy to make and full of flavor, making it a great option for a cozy night in or a special occasion.
Ingredients
- 4 leeks, white and light green parts only, sliced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the leeks and sauté for 5 minutes until softened.
- Add the diced potatoes and vegetable broth to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes 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 to taste.
- Serve the soup hot, garnished with a drizzle of olive oil and fresh herbs if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pot Immersion blender
Tools
Cutting board Knife Soup ladle
Serving suggestions
Serve the Crema de Puerros y Patatas with crusty bread or a side salad for a complete meal.
Tips & tricks
For a lighter version, you can use half-and-half or milk instead of heavy cream.
Cost
$10