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.
Start by preparing the potatoes and the 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.
Serve with garlic bread, or garlic croutons and a green salad.