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Creamy Leek and Potato Soup

Name: Creamy Leek and Potato Soup
Prep time: 15 min
Total time: 20 min
Yield: 4
Cuisine: Peruvian
Ingredients: 4 leeks (white part only); 1 lb potatoes; 1 small onion; Olive oil; 6 cups water; 1 bouillon cube; Ground black pepper, to taste; Fresh parsley, for garnish

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Prep 15 min
Total 20 min
Servings 4

By Tablespoon Kitchens

Updated July 18, 2017

Ingredients

4 leeks (white part only)
1 lb potatoes
1 small onion
Olive oil
6 cups water
1 bouillon cube
Ground black pepper, to taste
Fresh parsley, for garnish

Steps

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.

For a thinner soup, add more water.

No nutrition information available for 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.