Potato and Leek Velouté

The potato and leek velouté is a creamy and comforting dish, perfect for cold days or when you need something warm and reassuring. Here is the recipe:

Ingredients

• 3 medium potatoes
• 2 medium-sized leeks
• 1 liter of vegetable broth
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Nutmeg (optional)
• Fresh cream or Greek yogurt for garnish (optional)
• Chopped chives for decoration (optional)

Preparation

1. Start by thoroughly washing the leeks and cutting them into rounds, being careful to remove any soil residues present between the layers.
2. Peel the potatoes and cut them into pieces of roughly equal size to ensure even cooking.
3. In a large pot, heat the extra virgin olive oil and add the sliced leeks. Let them soften for a few minutes over low heat, being careful not to burn them.
4. Once the leeks have become transparent, add the potatoes and give them a brief sauté.
5. Pour the vegetable broth into the pot until it completely covers the vegetables.
6. Bring to a boil, then lower the heat and let simmer covered for about 20-30 minutes or until the potatoes are soft.
7. Use an immersion blender to reduce everything to a smooth and homogeneous cream. If the velouté is too thick, you can add more broth until reaching the desired consistency.
8. Season with salt, pepper and grated nutmeg to taste.
9. If you like, you can add a touch of cream or Greek yogurt to make the velouté even creamier.
10. Serve the velouté hot, garnished with chopped chives for a touch of color and freshness.

Trivia

Velouté is a culinary term that derives from the French verb “velouter”, which means to make velvety, that is, to give the dish a soft and creamy consistency. The name emphasizes the smooth and comforting texture of this type of soups.

Enjoy your meal!