Easy and quick leek soup recipe
Servings 4 people
Ingredients
- 2-3 leeks
- 2 cloves garlic
- 1 stalk celery
- 2-3 medium potatoes
- 2 tbsp butter
- salt, pepper
- ¾ L vegetable stock
Instructions
- Clean and chop the leeks and celery into round slices . Cut the potatoes into cubes.
- In a medium pot sauté the leeks in the butter on low to medium heat for about 5-6 minutes.
- Once the leeks are soft, add the potatoes, minced garlic, celery and the vegetable stock. Season it with salt and pepper as needed.
- Simmer until the potatoes and celery are tender, about 15-20 minutes.
- Purée the soup with a hand blender. Add a bit of cooking cream if you wish to have a more creamy soup. Serve it with croutons, grated parmesan, toast, salad, as you like.
Notes
If you prefer using a blender, let the soup cool down a bit for a few minutes before puréeing it. Fill the blender only half to avoid the soup bursting out from the machine.