Potato Cream Soup with Vegetables (Crema di Patate con Verdure)
Category: First Courses
Serves: 4
This creamy potato soup with vegetables is a comforting and nutritious dish that’s perfect for chilly days. With a smooth texture and delicate flavors from fresh vegetables like leeks, carrots, and herbs, this dish is sure to become a family favorite. Ideal as a light yet satisfying first course for any meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 600g |
| Leeks | 100g |
| Carrots | 100g |
| Milk | 500ml |
| Butter | 60g |
| Vegetable Broth | 500ml |
| Extra Virgin Olive Oil | 1 tablespoon |
| Chives | 1 tablespoon |
| Thyme | 1 teaspoon |
| Nutmeg | To taste |
| Salt | To taste |
| Black Pepper | To taste |
Instructions:
-
Prepare the Vegetables:
Begin by preparing the vegetables. Take the leeks and remove the tougher green parts. Slice the white part of the leek in half lengthwise and then chop it into thin strips, which you will then cut into small cubes. Set these aside. -
Cook the Vegetables:
In a large pan, heat the butter and extra virgin olive oil together over medium heat. Once melted and hot, add the chopped leeks and carrots. Stir and let them cook until softened, about 5-7 minutes, releasing their flavors into the oil and butter. -
Prepare the Potatoes:
While the leeks and carrots are cooking, peel the potatoes and cut them into small cubes. Set them aside to add to the soup later. -
Combine Ingredients:
Once the leeks and carrots have softened, take about two-thirds of them out of the pan and set them aside for later. Add the diced potatoes to the remaining leeks and carrots in the pan. Let the potatoes sauté for a few minutes, stirring occasionally to allow the flavors to meld together. -
Add Milk and Simmer:
Pour the milk into the pan and stir to combine with the potatoes and vegetables. Cover the pan with a lid and allow the mixture to simmer on low heat until the potatoes are fully cooked, which should take about 15-20 minutes. -
Puree the Soup:
Once the potatoes are soft and cooked through, use a food mill or an immersion blender (minipimmer) to puree the mixture until smooth and creamy. This step will create a velvety texture for the soup. -
Add Reserved Vegetables:
Return the reserved leeks and carrots to the pot. Stir them into the pureed soup to add texture and flavor. This will give the soup a bit of bite and enhance its overall depth. -
Finish with Broth and Seasonings:
Add the vegetable broth to the pot and stir to combine. Allow the soup to heat through. Season the soup with salt, black pepper, and a pinch of nutmeg to taste. Stir in the chives and thyme for a fresh, aromatic flavor boost. -
Serve:
Once the soup is well-combined and heated through, ladle it into bowls. Serve hot, garnished with extra herbs or a drizzle of olive oil, if desired.
This Potato Cream Soup with Vegetables is a wonderfully hearty dish that is perfect for a cozy family meal or as a light, flavorful starter for a more elaborate dinner. The balance of creamy potatoes, aromatic leeks, and sweet carrots combined with the comforting notes of butter and herbs makes this soup an absolute delight. Enjoy it with a slice of crusty bread or a side salad for a complete meal.
Tips:
- For an extra creamy soup, you can blend it a bit longer to achieve a smoother consistency.
- Feel free to adjust the seasoning based on your personal taste, especially with the nutmeg and thyme.
- If you prefer a richer version, you can use cream instead of milk for a more indulgent texture.
Perfect Pairing:
This soup pairs wonderfully with a light salad or a warm, buttered bread to soak up all the creamy goodness!
