Leek and potato soup


400g pack trimmed leeks, sliced and well washed
3 medium potatoes
1/2 cup of milk
150 ml of sour cream
salt, pepper (according to preference)

1. Fry the sliced leeks onion in 2 tablespoons of olive oil. Once they get golden, add the potatoes, which should be cut into small cubes.
2. Add water to barely cover the potatoes and let it cook for 15 minutes at medium fire. After add milk or water as you prefer and stir for another 5 minutes, until the potatoes are cooked.
3. Use a mixer to mash all the ingredients. If the paste is too thick, add more milk or water. Add the sour cream  and serve with home-made croutons.


Photo credits: Anamaria Olaru



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