Description
A creamy and comforting potato leek soup inspired by ratatouille, perfect for cozy days.
Ingredients
- 4 large potatoes, peeled and diced
- 2 leeks, cleaned and chopped
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (thyme, basil) for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and leeks, and sauté until soft.
- Add the diced potatoes and cook for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce heat and let it simmer until the potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh herbs.
Notes
Make sure to rinse the leeks well to avoid sandy soup. Adjust seasoning to taste, and feel free to add other veggies.