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Wild Leek and Potato Veloute: A Creamy Delight Awaits!

Wild Leek and Potato Veloute
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A creamy and flavorful veloute made with wild leeks and potatoes, perfect for a comforting meal.

Ingredients

Scale
  • 2 cups wild leeks, cleaned and chopped
  • 2 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped wild leeks and sauté until soft.
  3. Add the diced potatoes and vegetable broth, bringing the mixture to a boil.
  4. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
  5. Using an immersion blender, puree the soup until smooth.
  6. Stir in the heavy cream and season with salt and pepper.
  7. Serve hot, garnished with additional wild leeks if desired.

Notes

  • For a vegan version, substitute heavy cream with coconut cream.
  • Adjust the seasoning according to your taste.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://bibodo.com/wild-leek-potato-veloute-recipe/