Potato-leek soup, that’s one of those classics. But add some extra guests into the mix, alongside the usual suspects, and this dish is taken to a classier level! I prefer the chunkier version of this soup, but I can testify to the fact that it tastes equally good after having been smoothened out by an immersion blender (because that’s how my daughter wanted it).
Potato-leek soup with pesto.
- 1 onion
- 2 garlic cloves
- 3 potatoes (medium-sized)
- 1 leek (white and light green part)
- 7,5 dl – 1l vegetable stock
- salt, black pepper, thyme
- 1/2 – 3/4 cup cannellini beans
- 3 tbsp vegan green pesto
Sauté the finely chopped onion until translucent, add the pressed garlic cloves and leek rings. Fry for a couple of minutes before pouring in the vegetable stock and seasoning. Let simmer, and add the beans and green pesto before serving. The soup can be eaten both as is, with the chunks, or smooth.