Leek soup

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   How to make leek soup? Prepare all the necessary products. Choose natural, fresh butter with a fat content of 72.5%. If you are preparing puree soup for children, do not use ground black pepper.

2. STEP 2

   

   Wash the leeks under running water, cut off the hard green part, we will use only the white part of the leek. Also remove the “bottom” (the small part at the base). Cut lengthwise, separate the leeks into individual leaves and rinse thoroughly. You need to be very careful when washing leeks, because... Earth and sand are often insidiously “hidden” between the leaves. Cut the washed leeks into half rings or half rings.

3. STEP 3

   

   Melt the butter in a heavy-bottomed saucepan or saucepan over medium heat. Add chopped leeks and stir-fry until soft. There is no need to brown the onion.

4. STEP 4

   

   Wash and peel the potatoes thoroughly. Cut the peeled potatoes into small pieces and add to the pan with the leeks. Pour in water. The amount of water is approximate. Make sure the water covers the potatoes. Add salt, ground black pepper and after boiling, cook without a lid for 20-25 minutes until the potatoes are fully cooked. Check the readiness of the potatoes by piercing a piece with the tip of a knife; if the potatoes are soft, then they are ready.

5. STEP 5

   

   Pour in the cream (I used 10%), heat the contents of the pan until almost boiling and remove from the heat.

6. STEP 6

   

   Grind the finished products using an immersion blender until a homogeneous, smooth mass is obtained. Serve the finished leek soup immediately after cooking. When serving, add each serving with pre-washed and seeded and stalked sweet bell pepper, cut into small cubes, sprinkle with chopped herbs (I used dill) and grated nutmeg, but this not necessary.