Aromatic Potato Soup with Leeks

Soups | Spanish cuisine

⏳ Time

56 minutes

🥕 Ingredients

🍽️ Servings

Description

Aromatic potato soup with leeks

Ingredients

Bay leaf - 2 pieces
Fresh Rose Hips - 6 stems
Parsley - 4 stems
Green peppercorns - 1 teaspoon
Olive Oil - 3 tablespoons
Butter - 4 tablespoons
Celery stalk - 4 pieces
Leek - 6 pieces
Shallot - 4 pieces
Garlic - 6 cloves
Salad Potatoes - 42.3 oz
Milk - 1 cup
Chicken Broth - 8 cups
Cream (40%) - ½ cup
Coarse Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

First, gather the bouquet garni. To do this, wrap the bay leaves, rosemary sprigs, parsley, and black peppercorns in a small piece of cheesecloth. Tie it securely.

Step 2

Chop the celery stalks into small cubes. Trim the white part of the leeks and slice thinly. Finely chop the shallots. Mince the garlic. Peel and cut the potatoes into small pieces.

Step 3

Heat the olive oil and butter in a pot over medium heat. Add the celery, leeks, shallots, and garlic. Cook over low heat, stirring, until soft, about 40–45 minutes, without browning.

Step 4

Then add the potatoes, broth, and bouquet garni. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 40 minutes. Remove the bouquet garni.

Step 5

Blend half of the soup with an immersion blender and transfer it to a clean pot. Add the remaining soup without blending and place over low heat. Stir in the milk and cream, season with salt and pepper. Heat through and serve.