Sopa de batata e alho-poró

Ingredientes

• 2 big leek (chopped, approx 3 cups)
• 3 medium potatoes (peeled and cut into chunks)
• 1 stalk celery (sliced)
• 1-2 cloves garlic (peeled and chopped)
• 1 bay leaf
• 2 tbsp butter
• 3 cups water
• 1 tsp dried herbs or a sprig or two of fresh thyme
• 1 tbsp vegetable stock powder or 1 cube
• 1/2 cup milk
• 1/2 cup fresh cream
• 1 tsp salt
• 1/4 tsp pepper powder

Modo de preparo

1. 1

   Trim the dark green leaves and the root end of the leeks. Cut into slices. I also added a bit of the tender green part. Wash the chopped leeks thoroughly to remove any soil.

2. 2

   Peel the garlic and chop it into big pieces.

3. 3

   Peel, wash and chop the potatoes into chunks.

4. 4

   Wash the celery stalk properly and cut into slices.

5. 5

   Heat butter in a deep pan over medium heat.

6. 6

   When the butter melts, add garlic and bay leaf. Saute till the garlic appears light pinkish in colour.

7. 7

   Add celery. Saute for a minute.

8. 8

   Add potatoes and leek. Mix well.

9. 9

   Lower the heat and cover the pan. Let the vegetables 'sweat' for 5 minutes.

10. 10

    Add the water and vegetable stock powder or cube. Stir.

11. 11

    Cover the pan, lower the heat and allow the mixture to simmer till the potatoes are cooked completely.

12. 12

    Using a stick blender, puree the cooked mixture till it becomes smooth. If you want to you can strain the soup. I don't.

13. 13

    Allow the soup to heat up on low heat.

14. 14

    Add milk, salt, pepper and cream.

15. 15

    Mix well and serve.

16. 16

    Serve with your favourite bread or croutons.