Leek and Potato Velouté

The leek and potato velouté is a simple and comforting dish, perfect for cool evenings. Here’s how to prepare it, with an Italian touch to make it even more delicious.

Ingredients

• 3 leeks, white and tender parts, sliced into rounds
• 3 medium potatoes, peeled and cut into cubes
• 1 liter of vegetable or chicken broth (optional: use homemade broth for more flavor)
• 30 g of butter
• Extra virgin olive oil (a drizzle for sautéing and some for garnish)
• Salt and pepper to taste
• Grated Parmigiano to taste for garnish (this is my Italian touch!)
• Optional: a pinch of nutmeg or chopped chives for garnish

Preparation

1. In a large pot, melt the butter together with a drizzle of oil and add the sliced leeks. Sauté them until they become soft, being careful not to let them brown too much.

2. Add the potato cubes to the pot, mix well with the leeks, and let them brown for a couple of minutes.

3. Pour the broth into the pot, bring to a boil, then reduce the heat and let simmer for about 20-30 minutes or until the potatoes are tender.

4. Once the vegetables are cooked, use an immersion blender to purée the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can also use a traditional blender, working in batches and being careful with the steam.

5. Taste and adjust with salt and pepper. If the velouté is too thick, you can thin it with a little hot water or broth.

6. Serve the velouté hot, garnished with a drizzle of extra virgin olive oil, some grated Parmigiano, and if you like, a pinch of nutmeg or chopped chives on top.

Trivia

The leek and potato velouté is a dish that lends itself to various variations; for example, some people like to add a bit of fresh cream at the end of cooking to make the dish even richer. In addition, it pairs well with the addition of herbs like thyme or rosemary if you want to perfume it further.