Leek, potatoes and rosmary dense soup
A thick creamy soup of leeks and potatoes with the distinguishing scent of fresh rosemary . Its velvety texture and delicate flavor is a perfect meal solution for cold winter days .
For 3 Person(s)
- 1 leek
- 1 tbsp olive oil
- 0.5 tbsp butter
- 600 g potatoes
- 1 garlic clove
- 1 tsp (or to taste) salt
- 2 - 3 sprigs of fresh rosemary
- pepper to taste
Leek, potatoes and rosmary dense soup Directions
- Melt butter in a pot, add fresh rosemary, olive oil and garlic. Cook over medium - low heat for a few minutes.
- Add the leek, cut into rounds (use the white parts and very clear green ones). Cook over medium heat until the leek begins to soften, about 2-3 minutes.
- Add the potatoes, previously washed, peeled and cut into small pieces. Stir and cook over medium heat for 1 minute then add the water, which should cover everything about 2-3 cm above the level of the vegetables.
it is more like a mashed potatoes. not really a soup. it tastes good anyway - komar