Creamy Leek and Potato Soup

By Tablespoon Kitchens

July 18, 2017

leeks (white part only)

lb potatoes

small onion

Olive oil

cups water

bouillon cube

Ground black pepper, to taste

Fresh parsley, for garnish

Hide Images

1

In a saucepan with a bit of oil, sauté the onion and the leeks.
2

Separately, peel and dice the potatoes before boiling in water. Add one bouillon cube of your choice to the water–I like to use vegetable flavor.
3

Next, place the onion, leeks, some ground pepper and a sprig of parsley in the pot with the potatoes.
4

When the potatoes are tender, blend everything using a hand mixer. Serve immediately, garnished with a few parsley leaves or a little diced green onion.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Cream of leek soup or “poro”, as we call leeks in Peru, is one of my mother’s favorite soups. I remember just how rico it was to sip this hot creamy soup during the cold, grey days of winter in Lima. I know that some people choose to serve this soup cold, but I prefer to serve it hot. During this past weekend, I wanted to surprise my mother by preparing this soup that she cooked so often for me. Here I’ll share with you this easy and deliciosa recipe for “crema de poro.” I hope you enjoy it, buen provecho.