Leek Soup

To prepare leek soup, first remove the green part of the leek 1, cut the roots 2, and take off the outer leaves 3.

Cut it into slices about 1/2 inch thick 4. Gather everything in a bowl and cover with cold water 5. Let it rest until use. Meanwhile, peel and cut the potatoes into slices about 1/2 inch thick 6.

In a pan, heat the oil, add the potatoes 7 and sauté for 2 minutes. Drain the leeks, add them to the pan 8, stir, and continue cooking for another 2 minutes. Pour water to cover the ingredients 9.

Season with salt and pepper 10 and cook for 10 minutes. Flavor with rosemary and bay leaves 11 and continue cooking for another 40 minutes. Meanwhile, in a pan, heat the oil, then add the bread cut into pieces 12.

Cook over medium heat for 2 minutes 13, stirring often to prevent burning. A few minutes before the end of cooking, blend with an immersion blender 14 about half of the ingredients to get an even thicker soup. Plate the soup and top it with toasted bread. Your leek soup is ready to be served 15.