Melrose potato and leek soup is the perfect dish for autumn, warming and nourishing as the days grow shorter and the air turns crisper.
The leeks blend harmoniously with the creamy texture of the Melrose potato, creating a symphony of flavors and colors that is both comforting and satisfying.
Making it feels like bringing the warmth of home to the table, a ritual that transforms the simplest ingredients into a soothing treat for both body and soul.
Ingredients for 4 people
- 4 leeks
- 800 g Melrose potatoes
- Grated Parmesan cheese, to taste
- 2 liters of water
- Extra virgin olive oil, to taste
- Fine salt
Instructions:
First, thoroughly wash the leeks, removing the root and green parts. Cut them into medium-sized pieces and transfer them to a pot. Drizzle generously with extra virgin olive oil, heat, and let the leeks sauté for a few minutes. Meanwhile, peel and dice the potatoes into 2 cm cubes; for faster cooking, you can make them smaller.
Once the leeks have softened, add the potatoes to the pot and sauté everything for a few minutes to enhance the flavors. Next, pour in enough water to cover the leeks and potatoes and let everything simmer for about 30 minutes.
After the cooking time, check with a fork to ensure the potatoes are tender, then remove the pot from the heat. Use an immersion blender to purée the mixture into a smooth soup. For a thicker consistency, blend for longer; if you prefer a slightly rustic texture, blend just briefly. Finally, season with salt to taste, add some Parmesan cheese (if desired), serve with croutons, and drizzle with raw extra virgin olive oil before serving.
