👨‍🍳 作り方

1. 1

   Wash the leeks thoroughly to remove any dirt. Slice them into segments. Peel the potatoes and dice them into even cubes. Finely chop the onion.

   💡 プロのコツ: Ensuring vegetables are cut uniformly helps them cook evenly.
2. 2

   In a large pot, heat the olive oil over medium heat. Sauté the chopped onions until translucent, about 5 minutes. Add the leeks and cook until softened, about another 5 minutes, being careful not to brown them.

   ⏱️ 10 minutes
3. 3

   Add the cubed potatoes to the pot. Pour in the vegetable broth and water. Season with salt and pepper.

   💡 プロのコツ: Using good quality broth will enhance the soup's flavor.
4. 4

   Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender.

   ⏱️ 20 minutes
5. 5

   Carefully transfer the soup to a blender (or use an immersion blender) and puree until smooth. If desired, stir in the heavy cream for added richness.

   💡 プロのコツ: Blend in batches if using a standard blender to avoid overfilling.
6. 6

   Reheat gently if necessary. Taste and adjust seasoning. Serve hot.

   💡 プロのコツ: Garnish with fresh parsley or croutons if desired.