Description
A creamy and comforting Potato & Leek Soup topped with luxurious leek confit and served alongside crisp, golden Fettunta. Perfect for cozy dinners or elegant starters.
Ingredients
- Leeks: 3 large, trimmed and sliced (white and light green parts only)
- Yukon Gold Potatoes: 4 medium, peeled and diced
- Olive Oil: 6 tablespoons
- Garlic Cloves: 3, minced
- Vegetable Broth: 4 cups
- Heavy Cream: 1 cup
- Salt: 1 ½ teaspoons
- Black Pepper: ½ teaspoon, freshly ground
- Fresh Chives: 2 tablespoons, finely chopped
- Rustic Bread Slices: 4 thick slices
- Lemon Juice: 1 tablespoon
Instructions
- Preheat Your Equipment: Preheat oven to 400°F and gather your pots and blender.
- Combine Ingredients: In a large pot, heat 3 tablespoons of olive oil. Sauté leeks with a pinch of salt for 10 minutes. Add garlic and potatoes, cook for 5 more minutes.
- Prepare Your Cooking Vessel: Pour in the vegetable broth. Simmer covered for 20 minutes until potatoes are tender.
- Assemble the Dish: Blend soup until smooth. Stir in cream, salt, pepper, and lemon juice. Simmer 5 more minutes.
- Cook to Perfection: Brush bread with olive oil and toast in oven until golden, about 10 minutes. Rub with garlic.
- Finishing Touches: Drizzle leek confit over soup and garnish with chives.
- Serve and Enjoy: Serve hot with Fettunta on the side.
Notes
- Warm the cream before adding to prevent curdling.
- Use a mix of olive oil and butter for deeper flavor in the confit.
- Freeze soup without cream for longer storage.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 840mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 35mg
Keywords: potato leek soup, leek confit, fettunta, creamy soup, vegetarian soup, cozy recipe