Leek and Potato Soup

A delicate and comforting Venezuelan soup made with leeks and potatoes. It's creamy without needing cream, perfect for cool days or when you want something homemade and easy.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1In a pot over medium heat, melt 4 tablespoons (55 g) of butter.
2. 2Sauté the leeks until wilted.
3. 3Add 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. 4With an immersion blender, blend until you get a smooth and creamy soup.
5. 5Season with salt and pepper to taste. Add the remaining 2 tablespoons (30 g) of butter and stir until completely melted.
6. 6Serve hot with croutons.