Ingredients
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Original recipe for 4 servings
- 3 leeks (white and light green parts only)
- 2 medium potatoes (Kennebec type)
- 1 white onion
- 1 carrot
- 1 liter vegetable broth
- 2 tbsp extra virgin olive oil
- Sea salt and freshly ground black pepper
- Freshly grated nutmeg (optional)
- Fresh chopped parsley for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep
Wash the leeks thoroughly to remove dirt between layers and slice them thinly, using only the white and light green parts; reserve the dark green ends for future stock.
- Step 2 Cut
Peel the potatoes and carrot, then cut them into uniform two-centimeter cubes so they cook at the same pace and maintain their texture in the soup.
- Step 3 Pan 8 min
Heat the olive oil in a wide pot over medium heat and sauté the chopped vegetables for eight minutes, stirring occasionally until they become translucent and tender.
- Step 4 Pot / simmer 20 min
Pour the hot vegetable broth over the vegetables, cover the pot, and reduce the heat to low; let it simmer gently for twenty minutes until the potatoes are fork-tender.
- Step 5 Blend
Remove the pot from heat and use a hand blender to purée the mixture directly in the pot until you achieve a smooth, homogeneous cream; season with salt and pepper to taste.
- Step 6 Serve
Serve the soup immediately in warmed bowls, garnish with chopped fresh parsley, and finish with a drizzle of raw extra virgin olive oil to enhance the aroma and creaminess.