This comforting and flavourful soup is perfect for cool spring evenings.
Leek and Potato Soup
6
Ingredients
- 1 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil, extra for drizzling
- 1 sprig of sage
- 1 large leek, white and green parts only, roughly chopped
- Salt, QB*
- 4 potatoes, cubed
- 6 cups vegetable broth
Instructions
- 1 Melt the butter over medium-high heat in a large pot. Add olive oil, sage, leek, and salt. Stir and cook for 2 minutes. Add potatoes and mix all together. Add vegetable broth and bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes or until soft.
- 2 Purée the soup using a hand-held immersion blender until smooth. Serve the soup in a bowl with a drizzle of olive oil. Enjoy!
Notes
* QB means “quanto basta,” which translates to “as much as you need.”
