Potato and Leek Soup
Serves 410 mins prep30 mins cook
A creamy and velvety potato and leek soup made with medium-sized Gold potatoes, garlic, shallot, leek, vegetable broth, and light cream for a deliciously comforting meal. Optional buttery sautéed shiitake mushrooms add a fantastic pairing. Perfect for cozy evenings!
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What you need
Instructions
1: Sauté garlic, shallot, and leeks over medium heat until translucent. 2: Add chopped potatoes, herbs, and vegetable stock. 3: Cook for about 20-30 minutes until potatoes are easily pierced with a fork. 4: Remove the herbs and purée in a food processor or use an immersion blender. 5: Return to the pot, bring to a boil, and stir in light cream. 6: Garnish with sautéed shiitake mushrooms, fresh parsley, and black pepper.View original recipe