Leek soup with potatoes

Leek and Potato Soup: A Healthy and Comforting Delicacy

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4

Leek and potato soup is a traditional recipe, full of flavors and health benefits, that takes us into the world of simple yet nourishing ingredients. Leek, this modest yet versatile ingredient, brings us not only flavor but also a wide range of vitamins and minerals, including vitamin C, PP, B6, iron, and magnesium. This soup is not just a delicious dish but also a reliable ally in combating various ailments, from respiratory issues to constipation. So, let’s embark on this culinary adventure!

Necessary ingredients:
- 1 fresh leek (washed and cleaned)
- 2-3 medium white potatoes
- 1 small carrot (or 1/2 large carrot)
- 300 ml sour cream (or yogurt, for a richer taste)
- 1 teaspoon butter (or olive oil, for a vegan option)
- 2 garlic cloves
- Green parsley and dill leaves (for an extra flavor)
- Salt and pepper (to taste)

Preparation:

1. Preparing the ingredients:
Start by cleaning the leek. Cut it lengthwise, then wash it well under running water to remove impurities between its leaves. After cleaning, chop it finely. The potatoes should be peeled and cut into cubes of about 1 cm, and the carrot grated on a fine grater. Peel and finely chop the garlic.

2. Sauté the vegetables:
In a medium pot, melt the butter over low heat. Add the grated carrot and sauté for 2-3 minutes until it becomes slightly soft and changes color. This will add a sweet taste and a pleasant hue to your soup.

3. Add the vegetables:
Once the carrot is sautéed, add the chopped leek and potatoes. Mix well and let them cook together for another 3-4 minutes to allow the flavors to combine.

4. Boil the soup:
Cover the vegetables with 3-4 liters of water and add salt and pepper to taste. Cover the pot and let it simmer over low heat for 20-30 minutes, or until the potatoes are soft. Stir occasionally to prevent sticking to the bottom of the pot.

5. Finishing the soup:
When the vegetables are cooked, turn off the heat. In a bowl, mix the sour cream with two ladles of soup to temper it, then pour the mixture into the pot with the soup. This step will prevent the sour cream from curdling. Add the finely chopped parsley and dill and mix well.

6. Serving:
Serve the soup hot, with chili pepper on the side for a spicy and savory contrast. You can add a slice of fresh bread on the side to complete the meal.

Practical tips:
- You can substitute sour cream with Greek yogurt for a creamier taste, or use heavy cream for a richer option.
- If you want an even more intense flavor, you can also add a few bay leaves during boiling.
- The soup can be stored for a few days in the refrigerator, but it is recommended to consume it fresh to retain all the nutrients.

Nutritional benefits:
Leek is an exceptionally beneficial ingredient for health, having anti-inflammatory and antioxidant properties. It is also a natural laxative, perfect for those facing digestive issues. Additionally, its rich content of vitamins and minerals helps strengthen the immune system.

Frequently asked questions:
- Can I use other vegetables? Yes, you can add carrots, celery, or even zucchini to diversify the soup's flavor.
- How spicy can the soup be? You can control the spiciness level by adding or removing chili pepper or adjusting the amount of pepper.

Possible variations:
- For a vegan version, you can replace the butter with olive oil and the sour cream with a plant-based yogurt.
- Add a tablespoon of lemon juice at the end to enhance the flavor and add a touch of freshness.

Serving suggestions:
To transform this soup into a complete meal, you can also add a fresh vegetable salad on the side. A salad of tomatoes with onions and cucumbers would perfectly complement the soup's flavor.

Enjoy your meal and don’t hesitate to share your culinary experience with this leek and potato soup! It’s an excellent choice for a comforting meal, full of health and flavor.