The potato soup is a very easy first course to make, genuine but very tasty, perfect for mid-seasons or during the winter, an excellent alternative to the traditional pasta dish.
With the arrival of autumn, you begin to feel the desire for a nice dish in hot broth for dinner. The soup of potato soup is perfect for a quick, healthy meal, as well as filling and satisfying.
To which, as in this recipe, you can add toasted bread croutons to give that extra crunchiness and give the dish that extra touch. Here is the perfect way for a quick and easy to prepare dinner saver that makes you fall in love with its creaminess and softness.
Please note that this recipe is inspired by Pioneer Woman’s potato soup recipe with little variations.
Ingredients
400 g potato
600 g leek
40 g grated Parmesan cheese
30 g butter
1 bunch chives
1 l vegetable broth
To taste extra virgin olive oil
To taste salt
To taste black pepper
1 French bread
Preparation
1) Heat 1 liter of vegetable broth in a saucepan. Wash and chop 1 bunch of chives. Clean 600 g of leeks; remove the hardest outer leaves, and the green part.
2) Wash and dry the leeks; slice them finely with a sharp knife and stew them in a high-sided saucepan with 30 g of butter and 1 tablespoon of extra virgin olive oil. As soon as they brown, add a pinch of salt and pour over the hot broth.
3) Bring to a boil and cook for 10 minutes, stirring with a wooden spoon. Meanwhile, peel 400 g of potatoes and cut them into small pieces. Add them to the leeks and mix; cover the saucepan and cook until the potatoes begin to come apart. Season with salt and pepper and keep warm.
4) Cut the loaf of bread into fairly thin slices and toast them under the grill. Then distribute them on the bottom of the bowls and sprinkle them with 40 g of grated Parmesan cheese. Pour the hot potato soup into bowls over the bread, sprinkle with chopped chive, pepper to taste and serve immediately.
Pioneer Woman Potato Soup Recipe
Ingredients
- 400 g potato
- 600 g leek
- 40 g grated Parmesan cheese
- 30 g butter
- 1 bunch chives
- 1 l vegetable broth
- To taste extra virgin olive oil
- To taste salt
- To taste black pepper
- 1 French bread
Instructions
- Heat 1 liter of vegetable broth in a saucepan.Wash and chop 1 bunch of chives. Clean 600 g of leeks; remove the hardest outerleaves, and the green part.
- Washand dry the leeks; slice them finely with a sharp knife and stew them in ahigh-sided saucepan with 30 g of butter and 1 tablespoon of extra virgin oliveoil. As soon as they brown, add a pinch of salt and pour over the hot broth.
- Bringto a boil and cook for 10 minutes, stirring with a wooden spoon. Meanwhile,peel 400 g of potatoes and cut them into small pieces. Add them to the leeksand mix; cover the saucepan and cook until the potatoes begin to come apart.Season with salt and pepper and keep warm.
- Cut the loaf of bread into fairly thin slices and toast them under the grill. Then distribute them on the bottom of the bowls and sprinkle them with 40 g of grated Parmesan cheese.Pour the hot potato soup into bowls over the bread, sprinkle with chopped chive,pepper to taste and serve immediately.
