Leek and potato soup

A hot bowl of soup with a book (or Netflix) is a perfect setup for an afternoon/ evening of relaxation. This hearty soup is loved by vegetarians and meat eaters alike and is the quintessential dish to make when you crave comfort food.

Recipe Alergies

Veg Vegetarian

Chef Solutions Ingredients used:

Other Ingredients Used:

Potatoes : 300-400 gms
Water : 400ml-500ml
Leeks : 200 gms
Onion : 150 gms
Butter : 50 gms
White oil : 20 ml
White wine:30 ml
Rosemary: 2 sprigs

Steps Involved in Cooking:

1 .Peel potatoes and cut into thin slices. Keep in salted cold water to avoid oxidization.
2 .Slice leeks and onions.
3 .To 400-500ml of luke warm water add veg aromat powder and ensure no lumps are formed
4 .In a heavy bottomed pan or casserole heat 20 ml of oil and add the potatoes and cook.
5 .Cook on a low flame to avoid color on the potato by adding a ladle of stock from time to time.
6 .When the potatoes are soft , add the onion and leek and cook till translucent. Add the rosemary sprig and ladles of stock.
7 .Keep cooking at medium flame till the stock is all used up.
8 . Do not reduce the stock completely, instead turn off the flame when its almost gone, or the potatoes are fully cooked. Remove the rosemary.
9 .Cool off stew till room temperature.
10 .Blend the stew by gradually adding cubes of cold butter
11 .Adjust seasoning and serve hot with a quennel of mascarpone cheese.