Ingredients:
3 medium potatoes
2 medium leeks
2 garlic cloves
2 tablespoons of olive oil
800 ml vegetable or chicken stock
100 ml cream (optional)
Salt and freshly ground black pepper to taste
Fresh dill or herbs to taste for decoration
Instructions:
Ingredient Preparation:
Peel and dice the potatoes. Slice the leeks into thin rings. Chop the garlic.
Preparing the soup:
In a large saucepan, heat the olive oil over medium heat. Add the sliced leeks and fry them for about 5 minutes, until they are soft and lightly golden.
Add the chopped garlic and fry for another 1 minute until fragrant.
Add the sliced potatoes to the pot and fry them along with the onion and garlic for about 3-4 minutes, stirring to prevent the vegetables from sticking.
Finishing:
Pour the vegetable or chicken stock into the pot. Bring to a boil, then reduce heat and simmer over medium heat for about 15-20 minutes, until potatoes are soft.
Blenderization:
Gently blend the soup until smooth using a blender right in the pot. If needed, you can cool the soup slightly first before blenderizing.
Adding cream and seasonings:
Return the soup to the pot over medium heat. If using, add the cream and stir.
Add salt and freshly ground black pepper to taste.
