Cream of leeks and potatoes, a very good dish, simple and that we can eat cold as well as hot. At home we really like soups and creams, that’s why we eat them all year round. However, we always prefer to use seasonal vegetables, since that is when they taste the best. You can also make a cream of use and use those pieces of vegetables that we have left in the fridge.
The creams are ideal for a light and comforting dinner, as they contain vegetables they have many vitamins, fiber and are very healthy. On this occasion, the recipe shows the flavor of the leek, which is very good, but if you want it to have even more flavor, you can add spices such as turmeric, curry, ginger and thus give it your personal touch. As we say, it is a light, low-calorie and delicious dish. Keep reading and discover how to make leek and potato cream, without milk and without cream.
Ingredients to make leek and potato cream:
- 5 leeks
- 1 onion
- 2 potatoes
- 1 splash of olive oil
- 1 pinch of salt
- 1 liter of vegetable broth or water
- 1 pinch of pepper
How to make Leek and Potato Cream:
To make the cream of leeks and potatoes you must first prepare the ingredients. Peel and cut the onion into pieces, clean the leeks, cut the green part and the outer leaf (you can reserve this to add it to the broth, which can be frozen if left over), cut them in half and wash them under the tap by opening the leaves. Next, cut the leeks into slices, peel and cut the potatoes into chunks.
Add a little oil to a pan and, when hot, sauté the onion over medium heat for about 5 minutes without browning.
When the onion begins to be transparent, add the leeks. Sauté them for 5 minutes along with the onion, too, without browning them. We add a little salt to give an extra touch of flavor to the leek and potato cream. Add the potatoes cut into pieces, stir and cook everything together for a couple more minutes.
Let’s pour the vegetable broth, which you have been able to prepare by cooking the leaves of the leeks, or the water. All the ingredients must be covered with liquid. Let them cook for 20 minutes over medium heat, stirring and watching in case a little more liquid is needed. You can also prepare the leek and potato cream in an express pot for 10 minutes.
After this time, check if everything is cooked. Remove the saucepan from the heat and blend well with the blender until you have a cream with a fine texture. If it is a bit thick and you like it lighter, add more liquid such as water or broth.
Return the cream to the heat, add a little salt and pepper and taste until it is to your liking. When it starts to boil, if the texture is to your liking, turn off the heat and serve. As you can see, this recipe for leek and potato cream is simple, light and ideal for a first course or a light dinner.
