Potato and Leek Cream Soup | Carlo Florence chef

Name: Potato and Leek Cream Soup | Carlo Florence chef
Ingredients: 500 g potatoes; 3 leeks; 500 ml milk; 50 g butter; 1 small bunch of chopped parsley; Toasted bread croutons; Clean the leeks, wash, dry, and slice them. Peel the potatoes, wash, dry, and cut them into small cubes.; Bring to a boil, then lower the heat and cook for at least 30 minutes.; Pass the mixture through a food mill, collecting the purée back in the saucepan. Add the milk, preheated separately, and bring it back to a boil. Add extra water if needed and let it simmer briefly.; Remove from heat and stir in the remaining butter. Pour the potato and leek cream into a serving bowl and sprinkle with chopped parsley.; Prepare the croutons by seasoning bread with oil and chopped garlic, then toasting in an air fryer for six minutes at 200°C.; First courses

florencechef.com

Tender potatoes and delicate leeks blend into a smooth, creamy soup, topped with parsley and crispy garlic-infused croutons—perfect for cozy fall and winter days.

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Ingredients

500 g potatoes
3 leeks
500 ml milk
50 g butter
1 small bunch of chopped parsley
Toasted bread croutons
Clean the leeks, wash, dry, and slice them. Peel the potatoes, wash, dry, and cut them into small cubes.
Bring to a boil, then lower the heat and cook for at least 30 minutes.
Pass the mixture through a food mill, collecting the purée back in the saucepan. Add the milk, preheated separately, and bring it back to a boil. Add extra water if needed and let it simmer briefly.
Remove from heat and stir in the remaining butter. Pour the potato and leek cream into a serving bowl and sprinkle with chopped parsley.
Prepare the croutons by seasoning bread with oil and chopped garlic, then toasting in an air fryer for six minutes at 200°C.
First courses