Leek puree soup

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients needed to make leek puree soup. You will need leeks, potatoes, cream, water, salt, ground black pepper and butter.

2. Step 2:

   Cut off the hard green part of the leek, we will use only the white part of the leek. Also remove the "bottom" (a small part at the base). Cut lengthwise, divide the leek into separate leaves and rinse thoroughly. Leek washing should be treated very responsibly, because the earth and sand are often hidden insidiously between the leaves. Cut the washed leek into half rings or rings.

3. Step 3:

   

   In a saucepan or saucepan with a thick bottom, dissolve the butter. Put the chopped leek and stir-fry it over medium heat until soft. You do not need to brown the onion.

5. Step 4:

   

   Thoroughly wash and peel the potatoes. Cut the peeled potatoes into small pieces and add them to the leek in the pan. Pour in the water. The amount of water is approximate. Be guided by the fact that the water should cover the potatoes. Add salt, ground black pepper and after boiling, cook for 20-25 minutes until the potatoes are fully cooked.

6. Step 5:

   

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

7. Step 6:

   

   Whisk the finished products with an immersion blender until a smooth, homogeneous mass is obtained. Serve the ready-made leek soup immediately after cooking. When serving, add sweet bell pepper cut into small cubes to each serving, sprinkle with chopped herbs and grated nutmeg.