Sopa venezuelana de alho-poró e batata

Ingredientes

• 6 tablespoons (85 g) butter
• 4 cups (400 g) leeks, white part and some of the tender green part,, coarsely chopped
• 4 cups (600 g) potatoes, peeled and coarsely chopped
• 6 cups (1.4) liters water
• Salt to taste
• Freshly ground white pepper to taste
• 2 cups (80 g) croutons for serving

Modo de preparo

1. 1

   In a pot over medium heat, melt 4 tablespoons (55 g) of butter.

2. 2

   Sauté the leeks until wilted.

3. 3

   Add the potatoes and water. Turn the heat up to medium-high and cook covered until it boils. Then lower the heat and cook for 15-20 more minutes, until the potatoes are tender.

4. 4

   With an immersion blender, blend until you get a smooth and creamy soup.

5. 5

   Season with salt and pepper to taste. Add the remaining 2 tablespoons (30 g) of butter and stir until completely melted.

6. 6

   Serve hot with croutons.