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Cream of Leek and Potato

  • Prep 10 min
  • Total 50 min
  • Ingredients 10
  • Servings 4

Ingredients

3
large leeks
2
tablespoons olive oil
1
medium white onion, chopped
3
sweet peppers
3
minced garlic cloves
1/2
teaspoon ground cumin
1/4
teaspoon nutmeg
Salt and pepper to taste
6
cups chicken broth
2
large potatoes, peeled and cut into small cubes

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Serve with croutons or toasted French bread.

I like making creams. I think they’re easier to prepare and always make a good presentation, plus they’re thicker than liquid soups. You also have the added convenience of making and freezing them to have them readily available when you want to enjoy them. You can also add more cream or chicken broth to achieve the desired consistency. If you want to treat your family to a delicious starter, this cream is just perfect. It’s very easy to make, in spite of its sophisticated appearance. No one will be able to resist this cream thanks to its soft flavor and creamy, velvety texture.

If you wish, you may add 2 tablespoons of cream and some grated cheese, such as Asiago or Cheddar, when you serve it.

Directions

  • 1 Wash leeks and cut them into small pieces. Put them in the food processor and pulse until finely chopped.
  • 2 In large pot, heat olive oil over medium heat. Add the onion, sweet peppers, leeks and garlic. Cook over medium-low heat for about 10 minutes, stirring occasionally so it doesn’t burn.
  • 3 Add the cumin, nutmeg, salt and pepper.
  • 4 Incorporate the chicken broth and potatoes. Set the heat to high and let it boil for about 5 minutes.
  • 5 Reduce the heat to medium-low again and cook until the potatoes are tender, about 25 minutes.
  • 6 Once the potatoes are tender, put them in the blender. Be very careful so you don’t get burned.
  • 7 Pour back into the pot and keep warm until ready to serve.

I like making creams. I think they’re easier to prepare and always make a good presentation, plus they’re thicker than liquid soups. You also have the added convenience of making and freezing them to have them readily available when you want to enjoy them. You can also add more cream or chicken broth to achieve the desired consistency. If you want to treat your family to a delicious starter, this cream is just perfect. It’s very easy to make, in spite of its sophisticated appearance. No one will be able to resist this cream thanks to its soft flavor and creamy, velvety texture.

Rate and Comment

Jeannette Quinones Jeannette Quinones
September 14, 2015

I like making creams. I think they’re easier to prepare and always make a good presentation, plus they’re thicker than liquid soups. You also have the added convenience of making and freezing them to have them readily available when you want to enjoy them. You can also add more cream or chicken broth to achieve the desired consistency. If you want to treat your family to a delicious starter, this cream is just perfect. It’s very easy to make, in spite of its sophisticated appearance. No one will be able to resist this cream thanks to its soft flavor and creamy, velvety texture.