This leek and potato soup is a classic of Venezuelan gastronomy, or to be more precise, of Caracas cuisine. In Caracas, the city where I was born and raised, we love having soup for lunch.
Like everything made with leeks, this crema—which is what we Venezuelans call blended soups—is a comforting delight, very smooth and easy to prepare. You can’t ask for more!
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My Best-Selling Soup
Something you may not know is that for eight of the 13 years I lived in Miami—I now live in Charlotte, North Carolina—I had a modest catering business. I prepared pasta sauces and Venezuelan dishes for clients. And since I’m a big soup lover, I made lots of soups.
Of all of them, this leek and potato soup and my butternut squash soup were the best sellers. So the recipe I’m sharing today is my best-selling soup, the one I started making many years ago when I still lived in Caracas and hadn’t yet begun my journey around the world.
Enjoy!
Enri
Ingredients
- Leeks (white part and some of the tender green part)
- Potatoes
- Butter
- Water
- Salt
- Freshly ground white pepper
- Croutons for serving
How to Make Leek and Potato Soup
- Sauté the leeks. In a large pot, melt the butter over medium heat and add the chopped leeks. Cook until wilted.
- Cook the potatoes. Add the cut potatoes and water. Turn the heat up to medium-high, cover, and bring to a boil. When it starts boiling, lower the heat slightly and cook until the potatoes are tender.
- Blend the soup. Remove from heat and, with an immersion blender, blend until you get a smooth, lump-free cream.
- Season and finish. Add salt, white pepper, and a touch of butter to enhance the silky texture. Serve hot with croutons.
FAQs
Other Soup Recipes You Can’t Miss
- Butternut Squash Soup – Venezuelan crema de auyama
- Butternut Squash and Sweet Potato Soup
- Roasted Vegetable Soup
- Roasted Tomato Soup
- Rosemary Tomato Soup
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Leek and Potato Soup
Ingredients
- 6 tablespoons (85 g) butter
- 4 cups (400 g) leeks, white part and some of the tender green part,, coarsely chopped
- 4 cups (600 g) potatoes, peeled and coarsely chopped
- 6 cups (1.4) liters water
- Salt to taste
- Freshly ground white pepper to taste
- 2 cups (80 g) croutons for serving
Instructions
- In a pot over medium heat, melt 4 tablespoons (55 g) of butter.
- Sauté the leeks until wilted.
- Add the potatoes and water. Turn the heat up to medium-high and cook covered until it boils. Then lower the heat and cook for 15-20 more minutes, until the potatoes are tender.
- With an immersion blender, blend until you get a smooth and creamy soup.
- Season with salt and pepper to taste. Add the remaining 2 tablespoons (30 g) of butter and stir until completely melted.
- Serve hot with croutons.
Nutrition
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