Soups & creams
Leek cream soup
Smooth leek and potato cream, simple and comforting.
VegetarianGluten-free
Ingredients
- 500 g leeks, sliced
- 300 g potato, in chunks
- 1 onion, quartered
- 30 g butter
- 600 g vegetable stock
- 100 g cooking cream
- Salt and white pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion and leeks in the mixing bowl and chop 4 sec/speed 5.
- Add the butter and saute 7 min/Varoma/spoon speed.
- Add the potato and the stock and season.
- Set 18 min/100°C/speed 1.
- Add the cream and blend 1 min/speed 5-10 progressively.
- Adjust the salt and serve hot.
- Garnish with a little chives or croutons.
Tips
- Wash the leeks well between the layers to remove the dirt.
- For a vegan version use plant-based oil and drink.
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