Soupe Tourangelle carries the gentle character of the Touraine region in France’s Loire Valley — a comforting, creamy soup of potato and leek that makes for a perfect antidote to a cold, rainy afternoon.
Ingredients
- 3 leeks, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 1 litre vegetable or chicken stock
- 100 ml cream
- 2 tbsp butter
- Salt and pepper, to taste
Instructions
- Melt the butter in a pot and cook the onion and leeks gently until softened.
- Add the potatoes and stock, and simmer for 25-30 minutes until the vegetables are tender.
- Blend until smooth.
- Stir in the cream, season to taste, and warm through gently.
Best enjoyed on a cold, rainy afternoon, ideally with crusty bread on the side.
