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Cream of leek and potato soup

A recipe full of taste for Winter or served cold in the Summer

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Cream of leek and potato soup

At a glance

Serves:
4
Difficulty:
Easy
Method:
20 min.
 
 

Iker Erauzkin

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Ingredients

    • 2 leeks
    • 2 medium potatoes
    • 1 onion
    • 1lt  liquid cream
    • Salt 
Black peppercorns
    • Olive oil

Method

  1. In a saucepan, sauté the leeks, potato, onions – all peeled and chopped into similar-sized pieces – with a splash of olive oil.
  2. When tender without being brown, add the cream and simmer for 5 minutes over a low heat.
  3. Blend and strain through a sieve. Serve with a drizzle of olive oil and some freshly ground black peppercorns.

Tip

If you want a lighter cream with fewer calories, prepare a fish stock with a cod fillet and use this instead of the cream. 



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