Ingredients - Serves 4
- 500 g potatoes, cut into cubes
- 500 g leek, washed and sliced
- 2 tbsp oil
- 3 tbsp fresh parsley or chives
- 6 cups vegetable stock or water
- 150 g of cream cheese (or ½ cup fresh heavy cream and ½ cup creme fraiche or sour cream)
- 1 tbsp lemon juice, optional
- Salt, to taste
- ground black pepper
Steps
- Heat oil in a large saucepan. Add leek and potatoes and saute till the leek is soft
- Add vegetable stock and bring to a boil
- Cover and cook till the potatoes are very soft
- Blend to a smooth puree, add cream cheese (or heavy cream and creme fraiche) and blend again
- Season with salt, lemon juice and ground black pepper
- Top with fresh parsley or chives and serve warm
Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
By Sirisha Tadimalla on