Italian cuisine · Soups & Stews

Potato and Leek Soup

Potato-leek soup, coarsely mashed rather than puréed, with olive oil and crisp country bread croutons.

Ingredients · for 4 servings

• 700 g floury potatoes
• 2 leeks
• 1 onion
• 2 garlic cloves
• 1.2 l vegetable broth
• 2 slices stale country bread
• 6 tbsp olive oil
• 30 g butter
• 1/2 bunch parsley
• Salt, pepper

Instructions

1. Halve the leeks lengthwise, wash them thoroughly and cut into 1 cm wide half-rings; peel the potatoes and cut into 2 cm cubes, finely chop the onion and garlic.
2. Warm the butter and 2 tbsp olive oil in a pot and sauté the onion, garlic and leek over low heat for 10 min., until the leek is soft but still light green.
3. Add the potato cubes, toss briefly, pour in the hot broth and simmer covered for 20 min., until the potatoes fall apart when pierced.
4. Mash about a third of the potatoes in the pot with a potato masher so the soup thickens, leaving the rest chunky; season with salt and pepper.
5. Dice the country bread and fry it in 2 tbsp olive oil in a pan for 4-5 min., turning, until golden brown and crisp.
6. Fill the soup into deep plates, sprinkle with croutons and chopped parsley and serve drizzled with the remaining olive oil.