Leek and Potato Soup
For lunch today on our trip to Finland, we’re going to enjoy a delicious and nutritious dish: Leek and Potato Soup
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Servings: 4
2 leeks – white and light green parts only
2 potatoes
3 cups vegetable stock
2 tablespoons olive oil
2 tablespoons butter
2/3 cup cream cheese
Salt and pepper
Directions
Peel the potatoes and cut them into 1inches or 3 cm cubes. Remove the dark green part of the leeks, cut them in half and rinse well under cold water to remove all the dirt. Then cut the leeks into slices.
Heat the olive oil in a large saucepan over medium heat. Add leeks and sauté gently for about 5 minutes, until softened. Add butter, mix well and season with salt and pepper.
Add the potatoes, then pour in the vegetable stock. Bring to the boil, reduce heat to medium, cover and simmer for 20-25 minutes, until vegetables are tender.
Blend the soup directly in the saucepan or in a blender. Add cream cheese and blend until smooth. Taste and adjust salt and pepper.
