Leeks Soup

November 11, 2013


  • 500 grams of potatoes
  • 320 grams of leeks
  • 4 cups vegetable broth
  • extra virgin olive oil
  • salt
  • pepper
  • sage
  • grated Parmesan cheese
  • creamy  spreadable cheese
  • croutons


Start removing the green parts of the leeks, then wash it and cut it into thin disks.
Subsequently, fry the leeks in a pot in the oil on a low flame, in order to soften them.

Then add the potatoes cut into pieces, and the vegetable broth.

Continue the cooking for 20 minutes.

Add salt to taste, and add 3 or 4 chopped sage leaves (also dried).
Remove the pot from the fire and, with the immersion blender, blend until the soup is smooth and homogeneous.

At this point, the soup is almost ready: pour it into plates and add to the center of the plate a spoonful of cream cheese of your choice, so that the warmth of the vegetables merges with the freshness of the cheese.

Serve dishes with crunchy croutons, grated parmesan cheese and pepper.

A tip

Serve the leeks soup warm or lukewarm, but not too hot.