Recipe by Valeria
I am cooking this right now. I had a lot of leeks that I needed to dispose of before going on vacation. My criteria while looking for a recipe was the one that calls for the most leeks. This one popped up on the Spanish-language website Terra. So the following is a translation for Recipezaar. Since I only used what was here in my kitchen, I can't really suggest what size vegetables to use, so use your discretion. If you don't like onions don't use a big one, if you want a thicker soup use a bigger potato, etc.
Top Review by Karen Elizabeth
I knew this would be a winner, so I doubled the recipe to use all the leeks I had in the fridge! Even so, we finished most of this lovely soup! Very easily prepared, I did not completely puree it, as we prefer a slightly more chunky soup, and I did not add the milk, preferring to add a swirl of cream before serving. I used both chopped chives and a sprinkling of red pepper flakes for garnish, and served chunky slices of rye bread topped with sliced cherry tomatoes and melted mozzarella to accompany. A lovely supper, thank you for posting, Valeria! Made for veggie Swap#15
- 3 leeks, sliced
- 1 onion, sliced
- 30 g butter
- 1 potato, in slices
- 1 liter vegetable stock
- 200 ml milk
Directions See How It's Made
- Heat butter in large saucepan and add leeks and onion. Lower heat, cover and let cook 10 minutes.
- Add potato, salt, pepper and stock. Cook 20 minutes more.
- Remove from stove, with blender puree until smooth.
- Stir in milk, serve hot or cold, garnish with chives.