Creamy Leek Soup

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With the leeks, at the first glance that may not seem like a food that's so hot and not so common). But yeah, it's a food that's delicious and it's also versatile because it is a chance to do a lot of revenue. It has a softer taste than onions, and the garlic, and it is widely used in the Portuguese and international cuisine, in addition to being beneficial to one's health. It lowers cholesterol, lowers your blood pressure, avoid stroke and heart problems, protects against cancer, ovarian cancer, prevent diabetes, among many other benefits. In Wales, according to tradition, on the 1st of march, the day of Saint David, the patron saint of the country is getting ready for a soup with leek, also known as Cawn Cennin.

Ingredients

• 3 leeks the average cut off and thinly sliced (white part and a little bit of green)
• 1 medium onion (chopped)
• 2 cloves of garlic, finely chopped
• 2 medium potatoes, chopped into small cubes
• 1 litre of vegetable stock (or water)
• 2 tablespoons vegetable oil or olive oil
• 1/2 cup heavy cream or coconut milk
• 1 tsp dried thyme (or 1 bunch fresh)
• 1 bay leaf
• Salt and pepper to taste.
• 1/4 cup parsley (parsley and chives), chopped into the end

Preparation:

• Wash the leeks to remove all the dirt in between the layers. Cut it into thin rings.
• Finely chop the onion, the garlic, and dice the potatoes into small cubes.
• In a large saute pan, heat the olive oil or olive oil over medium-high heat.
• In a large saute pan, heat the olive oil or olive oil over medium-high heat.
• Add the leeks to the pan and sauté over medium heat for 5 to 7 minutes, until they begin to soften and release their aroma.
• Add the potatoes, chopped and pour in the vegetable stock (or water) into the pan.
• Add the bay leaf and the thyme.
• Raise the heat until it starts to boil, then reduce heat to medium-low.
• Simmer the soup for about 20 to 25 minutes, or until the potatoes and leeks are very soft.
• Use a mix of immersion to process the soup directly in the pot until you get a creamy texture. If you don't have a mixer, immersion, you can transfer the soup, in stages, for a time, process it, and return it to the pot.
• If you want the soup even more creamy add cream to the milk, or coconut milk, and stir to combine. Cook for a few more minutes to warm up.
• Season with salt and pepper, to taste.
• Remove the bay leaf.
• Add the parsley, chopped, and mix.
• Serve the soup hot, with fresh bread or toast, and if you want to.

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