Potato Leek Soup

VEGETARIAN

Potato leek soup must be one of the most simple, tasty and budget friendly meals I know. As a student this was a meal I often cooked for friends.

The soup tastes delicious also the day after, perfect hot or cold, anytime! This potato soup is great served as a starter or as a main meal together with garlic bread and a fresh green salad.

A glass of white wine and some elegant garnishing turns the humble soup into a budget-gourmet meal. You can substitute or omit the cream for a vegan potato soup.

Here's what you need:

10 medium potatoes, peeled and cubed
1 large leek, washed and sliced
2 liter vegetable broth
1 Tsp. whole cumin seeds
½ Tsp. black pepper
½ cup parsley, chopped
1 cup heavy cream
2 Tbs. olive oil

Here's what you do:

Start by preparing the potatoes and the leek.

The best way to wash a leek:

To wash the leek easily, cut it once lengthwise from about 3 inches from the root all the way out to the end of the green leaves. Make sure the leek keeps together at the root. Under running water carefully separate the leaves one by one and wash away all the stones and dirt.

Peel and cube or slice the potatoes.
Slice the leek.
Put the vegetables in a large pot together with oil, spices and parsley. Sauté for a couple of minutes on medium heat, don't let it brown.
Add the broth.
Bring to a boil, lower the heat to medium and let the soup simmer for about 20 min. until the potatoes are soft.
When the potatoes are very soft, mash them with a fork and add the cream.

Serve with garlic bread, or garlic croutons and a green salad.