That day, I saw bundles of green leeks at the market, and the fresh aroma instantly aroused my appetite. When I got home, I decided to use the fresh leeks and potatoes I always have at home to make a bowl of warm and refreshing potato and leek soup.
I first peeled the potatoes and sliced โโthem into thin slices, so thin that they were almost transparent, so that the potatoes could soften faster when cooking the soup, releasing their natural starch and making the soup thicker. After washing the chives, I cut them into small slices. The emerald green color made people happy. Pour a little lard into the pot. When the oil was hot, I put the potato slices in and slowly fried them over medium-low heat until both sides were slightly yellow. The edges of the potatoes curled up slightly, giving off an attractive aroma. At this time, I poured in an appropriate amount of clean water, just enough to cover the potatoes.
If you want to try this potato and leek soup, remember to slice the potatoes thinly so they are easier to cook and the soup will be thicker. Don’t cut the leeks too long so they are easier to cook and release their aroma better.
Potato leek Soup
Ingredients
- 1 potato
- 150 g leek
- 1 spoon lard
- 1 spoon salt
- 1 bowl Shimizu
Instructions
- Wash the leek, Cut into sections.
- Peel and wash the potatoes.
- Wash the slices to remove starch.
- Heat the pan with cold oil, add more lard.
- Heat the oil and fry the potato slices.
- Add salt and stir-fry until 60% to 70% cooked.
- Add a bowl of water and bring to boil.
- After boiling, pour in the leeks and continue cooking for one minute.
