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Cooking + Entertaining

Potato and leek velouté: the recipe for a creamy and enveloping dish

Potato and leek velouté: the recipe for a creamy and enveloping dish


For the croutons

Extra virgin olive oil

The potato and leek cream it is a tasty and enveloping dish, ideal to be enjoyed hot during the cold days of autumn and winter. Easy to make, just simmer the leeks, cut into rings, with a knob of butter in a saucepan, add the diced potatoes, cover with the vegetable broth and cook everything for about twenty minutes. When the vegetables are tender, blend them with an immersion blender until smooth. smooth cream and dense.

A fragrant velouté and dal delicate flavor, conferred by the leeks which, for an impeccable result, must be very firm and with crisp green leaves. Potatoes, preferably with yellow flesh, will give a velvety texture, while aromatic herbs will add an extra touch to the dish: sage, bay leaf, rosemary, but you can choose the flavors you prefer.

To achieve an even creamier and tastier end result, we added the panna, which can be replaced with milk for a lighter variant, and a few tablespoons of grated parmesan. A refined but simple recipe, excellent for an informal dinner or a special occasion: accompany it with a crispy croutons to complete the meal and make it even more satisfying.

Find out how to make the velouté by following the step-by-step procedure and advice. Also try potato soup and pumpkin soup, comforting seasonal must-haves.

How to prepare the potato and leek cream

Start by preparing the broth: place the peeled and cut into pieces carrots, the peeled and cut into pieces potato, the onion and the celery stalk in a saucepan; cover with water (1) and simmer for about 45 minutes. Strain with a fine sieve and set aside.

Prepare the soup: peel the potatoes with a potato peeler and cut them into pieces 2.

Wash the leeks, remove the green part and cut them into thin slices 3.

In a high-sided saucepan, melt the butter 4.

Mix the leeks 5.

Cook for 5 minutes, stirring occasionally 6.

Pour the potatoes and flavor with the bay leaf 7.

Flavor with chopped rosemary and sage 8.

Mix well and cook for 2 minutes 9.

Cover with hot broth ten.

Season with salt 11.

Flavor with a peppercorn 12 and cook for about 20 minutes.

Meanwhile prepare the croutons: cut the slices of bread into cubes, place them in a very hot non-stick pan, add a drizzle of extra virgin olive oil 13 and cook for 5 minutes, stirring occasionally.

At the end of cooking remove the bay leaf 14.

Mix with an immersion blender 15.

At the end you should obtain a smooth and velvety cream 16.

Pour into panna 17.

Mix in the parmesan 18mix well and let sit for 5 minutes.

Divide the potato and leek cream into individual bowls, garnish with the crusty bread and serve (19).


To give a spicy touch you can add a pinch of paprika, mild curry or ginger to your potato and leek soup. For a lighter version, you can replace the cream with milk, especially vegetable milk, and the Parmesan with nutritional yeast flakes.

If you prefer, you can avoid mixing the preparation and enjoy it by leaving the vegetables coarse keys. In this case, you can omit the cream.

If you want, you can make it crispy bread flavored: mix rosemary, thyme, oregano and paprika; cut the bread into cubes and season them with a spoonful of extra virgin olive oil and the chopped herbs and spices. Mix, place the bread cubes on a baking sheet covered with parchment paper and put them under the broiler for about ten minutes, or in any case until they are golden brown.


Potato and leek cream can be preserved One day in the refrigerator, in a special airtight container.

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