Light potato and leek cream

Potato and leek cream

Soups and creams are eaten at home throughout the year. They are a great way to take advantage of ingredients that are about to go bad and the combinations of these are endless. This light potato and leek cream it is very simple to do and very comforting.

The potato and leek cream with a light consistency that we propose today is the best remedy to face a gray day. A simple recipe which constitutes a perfect starter for lunch, but which is also ideal as a dinner. Do you dare to prepare it?

Light potato and leek cream
The light potato and leek cream that we prepare today is very comforting, a good remedy for a gray day.

Author
Recipe type: Entrance
Rations: 6

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 3 tablespoons olive oil
  • 4 large leeks
  • 3 cloves of garlic
  • 2 l vegetable broth
  • 850 g. of patatos
  • 1 hoja de laurel
  • Salt and pepper
  • 1 cup of cream to cook
  • Chives for garnish

Preparation
  1. We discard the green part of the leek, leaving only the lighter white and green part. We wash the leeks to remove the dirt and we chop into thin slices
  2. In a saucepan we heat the oil and sauté the leeks 8 minutes; we want them to soften, not brown.
  3. We add the garlic cloves chopped and cook 30 seconds, until fragrant.
  4. We incorporate thes peeled and cut potatoes diced, the bay leaf and the vegetable broth. Season and bring to a boil. Lower the heat and cook 30 minutes or until the potatoes are tender (without stopping boiling).
  5. Remove the bay leaf and blend until a homogeneous mixture is achieved.
  6. We add the cream, We correct the salt point and serve the hot potato cream decorating the cream with chives.

Nutritional information per serving
Calories: 338

 


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