Creamy Potato Soup with Leek and Broccoli

 Ingredients: Ingredients: 500 g peeled and diced white potatoes, 40 g butter, 1 leek, 2 carrots, 2 onions, 1.5 l water + 1 cube of vegetable/chicken broth or 1.5 l vegetable/chicken soup, 1 teaspoon thyme, 1/2 teaspoon marjoram, a pinch of cayenne pepper, 500 ml milk, 2-3 tablespoons sour cream, 3 tablespoons grated cheddar (or cheese), 1/2 broccoli washed and cut into pieces (approximately 100-130 g), freshly ground pepper, sea salt or fine pink salt, 2 slices of bacon chopped.

To prepare a delicious and comforting soup, we start by finely chopping the leeks, onions, and carrots. These vegetables are the flavorful base of the soup, and by chopping them finely, we ensure they will cook evenly. In a deep pan, we melt a generous amount of butter over low heat. We add the leeks, onions, and carrots, sprinkling a little salt to help release their flavors. We let the vegetables sauté for 10-15 minutes, stirring occasionally to prevent them from sticking to the bottom of the pan. The pleasant aroma that will spread in the kitchen will be just the beginning!

Once the vegetables have taken on a golden color and a soft texture, we add the essential spices: thyme and marjoram. These herbs add a specific flavor, and the combination with the vegetables is simply irresistible. We continue by adding the diced potatoes, which will provide consistency to the soup, and enough water to cover everything. We bring it to a boil, then reduce the heat to low, covering the pan with a lid. We let it simmer until the vegetables become tender, about 20-25 minutes.

In the meantime, we take care of the bacon. We cut the bacon slices into smaller pieces and fry them in a separate pan over medium heat until they become crispy. The aroma of the fried bacon will add a savory contrast to our soup. Once the bacon is ready, we set it aside, and the oil left in the pan can be used to further enhance the flavors.

When the vegetables are cooked, we add the milk, broccoli cut into florets, and let it boil for another 3-4 minutes. The broccoli will add a note of freshness and a vibrant green color to the soup. After this time, we take the pan off the heat and, to achieve a velvety texture, we add the cream and cheese. Using a blender, we mix everything until we obtain a smooth and creamy soup. We season to taste with salt and pepper, and if we wish, we can adjust the consistency with more milk, depending on our preferences.

Finally, we serve the soup in deep bowls, sprinkling the crispy bacon on top for an extra crunch and flavor. This soup is perfect for cool days, being not only nourishing but also extremely tasty. Enjoy every spoonful and delight in the pleasure of a special meal!

 Tags:  onion cheese chicken meat carrots potatoes soup milk unt pepper sour cream gluten-free recipes