Cream of leeks and potatoes, a very good, simple dish and that we can eat the same cold as hot. At home we really like soups and creams, so we take them all year. However, we always prefer to use seasonal vegetables, since it is when they are better flavor. You can also make a cream of use and use those pieces of vegetables that we have left for the fridge. Creams are ideal for a light and comforting dinner, when wearing vegetables have many vitamins, fiber and are very healthy. On this occasion, the taste of the leek shows, which is very good, but if you want it to have even more flavor, you can add spices such as turmeric, curry, ginger and thus give your personal touch. As we say, it is a light dish, low in calories and delicious. Keep reading and discover in recipes how to make leeks and potato cream, without milk and without cream.
| 🚻 4 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make leeks and potato cream: |
| 5 leeks 1 onion 2 potatoes 1 jet of olive oil 1 pinch of salt 1 liter of vegetable broth 1 pinch of pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make leeks and potato cream:
1. To make the cream of leeks and potatoes you must first prepare the ingredients. Peel and cut the onion into pieces, clean the leeks, cut the green part and the outer sheet (you can reserve it to add it to the broth, which can be frozen if left over), cut them in half and wash them below the tap opening the leaves. . Then, cut the slices, peel and cut the potatoes into pieces.
2. Add some oil in a casserole and, when hot, sauté the onion over medium heat for about 5 minutes without browning.
3. When the onion begins to be transparent, add the leeks. Rehogy them for 5 minutes along with the onion, too, without being brown. We add a little salt to give an extra touch of flavor to the cream of leeks and potato.
4. We incorporate the potatoes cut into pieces, stir and cook everything together for a couple more minutes.
5. We pour the vegetable broth, which you have been able to prepare cooking the leaf of the leeks, or the water. All ingredients covered with liquid must be left. Let them sneak for 20 minutes over medium heat, stirring and watching in case it takes a little more liquid. You can also prepare the cream of leeks and potato in the express pot for 10 minutes.
6. past this time, see if everything is cooked. Remove the casserole from the fire and crush well with the blender until you have a cream with a fine texture. If it is a bit thick and you like lighter, add more liquid like water or broth.
7. Put the cream again to the fire, add a little salt and pepper and test until it is left to your liking. When it starts to boil, if the texture is to your liking, turn off the fire and serve. As you can see, this recipe for leeks and potatoes is simple, light and ideal for a first course or a soft dinner.
