👨‍🍳 作り方

1. 1

   Melt the butter in a large saucepan or pot over medium heat. Add the chopped onion and sliced leeks and sauté for 5-7 minutes until softened, but not browned.

   💡 プロのコツ: Sweating the leeks and onions slowly releases their sweetness.
2. 2

   Add the diced potatoes and minced garlic to the pot. Stir well and cook for another 2 minutes.

3. 3

   Pour in the vegetable stock. Bring the soup to a boil, then reduce the heat, cover, and simmer for 20-25 minutes, or until the potatoes are very tender.

   💡 プロのコツ: Ensure potatoes are fork-tender before proceeding.
4. 4

   While the soup simmers, toast the rolled oats. Heat a dry frying pan over medium heat. Add the oats and toast, stirring frequently, until golden brown and fragrant. Be careful not to burn them.

   💡 プロのコツ: Toasted oats add a delightful crunch and nutty flavor.
5. 5

   Once the potatoes are tender, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender.

   💡 プロのコツ: For a chunkier soup, blend only half of it.
6. 6

   Stir in the milk. Season generously with salt and freshly ground black pepper to taste.

   💡 プロのコツ: Taste and adjust seasoning as needed.
7. 7

   Gently reheat the soup if necessary, but do not boil after adding the milk.

   💡 プロのコツ: Reheating too vigorously can cause the milk to curdle.
8. 8

   Ladle the soup into bowls. Garnish with chopped fresh parsley and a sprinkle of the toasted oats.

   💡 プロのコツ: Serve immediately for the best texture and flavor.