Creamy Leek and Potato Soup
Carla Gutierrez
Updated Jul 18, 2017
More About This Recipe
- Cream of leek soup or “poro”, as we call leeks in Peru, is one of my mother’s favorite soups. I remember just how rico it was to sip this hot creamy soup during the cold, grey days of winter in Lima. I know that some people choose to serve this soup cold, but I prefer to serve it hot. During this past weekend, I wanted to surprise my mother by preparing this soup that she cooked so often for me. Here I’ll share with you this easy and deliciosa recipe for “crema de poro.” I hope you enjoy it, buen provecho.
Creamy Leek and Potato Soup
- Prep Time 15 min
- Total 20 min
- Servings 4
- Ingredients 8
Ingredients
- 4 leeks (white part only)
- 1 lb potatoes
- 1 small onion
- Olive oil
- 6 cups water
- 1 bouillon cube
- Ground black pepper, to taste
- Fresh parsley, for garnish
Instructions
-
Step1In a saucepan with a bit of oil, sauté the onion and the leeks.
-
Step2Separately, peel and dice the potatoes before boiling in water. Add one bouillon cube of your choice to the water–I like to use vegetable flavor.
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Step3Next, place the onion, leeks, some ground pepper and a sprig of parsley in the pot with the potatoes.
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Step4When the potatoes are tender, blend everything using a hand mixer. Serve immediately, garnished with a few parsley leaves or a little diced green onion.
Nutrition
No nutrition information available for this recipe
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