Soup with Leek and Potatoes
by Editorial Staff
A hearty base for soup when we want to cook it without meat, potatoes. You can combine various vegetables, cereals and pasta with it. Or, like here, you can go an extraordinary way and find a new taste.
Cook: 50 mins
Servings: 8
Ingredients
- Potatoes – 1200 Grams
- Vegetable Broth – 720 Milliliters
- Milk – 360 Milliliters
- Leeks – 3 Pieces
- Butter – 2 Tbsp. spoons
- Corn starch – 1.5 tbsp
- Salt – 0.75 Teaspoons
- Thyme – 0.5 Teaspoons
- Paprika – 0.5 Teaspoons
- Ground black pepper – 0.5 Teaspoons
Directions
- Peel and dice the potatoes. Put it on fire in broth. Bring to a boil and cook until tender for 25 minutes.
- Then heat the oil in a saucepan. Add onion chopped into rings. Cook it for 15 minutes, stirring occasionally.
- Then add thyme, paprika and pepper to the onion. After mixing, fry everything together for 1.5 minutes.
- Stir the milk and starch separately. Pour the mixture into a saucepan. Cook the ingredients for 4 minutes.
- Finally add the potatoes with broth. Boil the soup for a couple of minutes.
- Soup can be served as it is or puree in a blender.
Bon Appetit!
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