Empty My Fridge
Leek soup
Ingredients
- Leek
- Potato
- Water 1 ⅔ cups / 400 ml
- Heavy cream
- Saltto taste
- Pepperto taste
- Olive oilto taste
Instructions
- Cut the leeks and potatoes into pieces and spread them on a baking tray.
- Season with salt, pepper and olive oil.
- Roast for 30–45 minutes, until a fork goes through the potatoes easily.
- Put the roasted vegetables in a food processor with the water (seasoned with salt) or vegetable stock, and blend until smooth.
- Pour into a pot, add the heavy cream, and season with salt and pepper.
- Cook for another 10 minutes.
Summarized from GialloZafferano's video. Watch it for the details.
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