Creamy Leek Soup Recipe

Leek is one of the vegetables we enjoy in various dishes during the fall and winter season. We can consume it raw in salads, or even cooked in all ways, in slow-cooking dishes recipe, baked in the oven, in burek, or pies, full of traditional Albanian recipes. Today we want to share a tasty recipe of Creamy Leek Soup Recipe, a first plate vegetarian recipe to enjoy on any cold winter or autumn day.

Soup recipes are our favorites and never miss on our table. We can prepare healthy and delicious soups recipes with a few ingredients, such as this recipe that we are sharing with you today. In every season of the year, we should use seasonal vegetables. At this time of year, the leek is such that we consume it as much as possible in soups, salads, and various dishes.

Leek is one of the vegetables that known and consumed since antiquity, so we find it mentioned in ancient writings, like the Bible, or confirmed by archeological search, that it ate in Ancient Egypt and Rome, with a superior preference over the consumption of onion and garlic. Leek was one of Emperor Nero’s favorite vegetables, consumed in soup or with oil, as leek had the property of improving voice quality. For this, he is known by the nickname Leek Eater.
Leek is rich in a variety of vitamins and mineral salts. Thus it contains Vitamin K, C, A, B6, Folate, and Vitamin E. In terms of mineral salts, the leek is rich in Manganese, Iron, Magnesium, and Calcium.

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Ingredients

• 1-Leek
• 2-potatoes
• 100 ml of cream
• 2 tbsp of ground Parmesan cheese
• 2 l vegetable stock
• Olive Oil
• Salt, Pepper, fresh parsley
• 1- lemon

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Directions

1. We wash the leek and clean it from the green leaves. We use the stalk part. In a saucepan, add a little olive oil and the finely chopped leek, and stir-fry for 2-3 minutes in medium heat.
   
2. Add the peeled and diced potatoes. We mix it a medium heat for about 3 minutes and add the vegetable broth. You can use meat stock if you like it.
3. Let the soup simmer for 15-20 minutes and transfer it to a kitchen blender. Do not add all the liquid when you blend the vegetables as you can get a thin soup, but adjust the soup by adding the rest of the vegetable liquid at the end according to the thickness you want the soup to have before serving it.
   
4. Once we made a creamy vegetable mixture, we add the cream and grated cheese. Leave the soup for 1 minute on low heat or even turn off if your stove retains heat.
   Turn off the heat and season the soup with lemon juice, salt, pepper, olive oil, and fresh parsley. We serve the soup hot.

Bon Appetit!

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