Creamy potato and leek soup
INGREDIENTS
- 2 leeks
- 4 potatoes
- 1 tablespoon butter
- A drizzle of extra virgin olive oil
- Salt and pepper to taste
- Water as needed
- 1/3 cup heavy cream
- Croutons
- Oregano to taste
INSTRUCTIONS
- Chop the leeks and potatoes into small pieces.
- In a pot, sauté the leeks in the butter and a drizzle of olive oil until soft.
- Add the potatoes, season with salt and pepper, and cover with water.
- Simmer until the potatoes are tender, about 15-20 minutes.
- Blend everything together with the heavy cream until smooth.
- Strain the soup, if desired, for a smoother texture, and serve hot with croutons toasted in olive oil and sprinkled with oregano.
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