Leeks and potato soup

 

Ingredients:

1 leek
2 large potatoes
1 onion

olive oil

salt and pepper
coriander


Sauté the chopped onion with the white part of the leeks in julliene in little drizzle of olive oil, pinch of salt and pepper for 4min to 5min Just to soften the onion without browning, add the chopped potato for 2min, plus a little salt, pour 1.5l of cold water and when its boiling add the green part of the leek, cook for 15 minutes on low heat, mix with a hand blender with a fresh coriander and another small drizzle of olive oil until a very homogeneous and smooth cream is obtained.

Obs: garnished with chopped pecans, fresh coriander and drips of olive oil. Can add some croutons as wel.