Leek and Potato Soup with Grana Padano PDO
| Difficulty |
Preparation |
Servings for |
Warm, creamy and full of flavour, leek and potato soup is the perfect way to bring the comfort of home cooking to your table, especially during the colder months. The sweetness of the potatoes and the delicate flavour of the leeks are beautifully complemented by the rich, umami notes of Grana Padano PDO. So, how do you make leek and potato soup? With just a handful of ingredients and a few simple steps, you can create a smooth, velvety soup that’s ideal as a starter or a light evening meal.
Ingredients
Potatoes, 500g
Leeks, 300g
Grana Padano PDO, grated, 80g
Vegetable stock, 700ml
Extra virgin olive oil, 2 tbsp
Butter, 20g
Salt, to taste
Black pepper, to taste
Nutmeg, to taste
Grana PadanoHot dishesSoupsGluten Free
Method
Step 1
Wash the leeks thoroughly, trim off the ends and remove any tough outer leaves, then thinly slice. Peel and rinse the potatoes, then cut them into evenly sized cubes so they cook at the same rate.
Step 2
Heat the olive oil and butter in a large saucepan. Add the leeks and cook gently for 5–7 minutes, stirring occasionally, until softened and fragrant. Take care not to let them brown too much.
Step 3
Add the cubed potatoes and stir for a few minutes to let them take on the flavour of the leeks. Pour in enough hot vegetable stock to cover the vegetables, reserving a little to adjust the consistency later. Add a pinch of salt, cover and simmer over a medium-low heat for 20–25 minutes, until the potatoes are tender.
Step 4
Remove the saucepan from the heat and blend with a hand blender until smooth. If the soup is too thick, add the reserved stock a little at a time until you reach your preferred consistency.
Step 5
Stir in the grated Grana Padano PDO until completely melted. Finish with freshly ground black pepper and a little freshly grated nutmeg. Taste and adjust the salt if needed.
Step 6
Ladle the leek and potato soup into bowls and serve piping hot. To finish, add a drizzle of extra virgin olive oil, a sprinkling of Grana Padano PDO and a few crunchy croutons, if you like.
Simple and versatile, leek and potato soup is perfect for warming up autumn and winter evenings, or enjoying a comforting meal after a busy day. Serve it as a starter at lunch or as a light evening meal, and enjoy its velvety texture and delicate vegetable flavours. The finishing touch of Grana Padano PDO adds extra creaminess and savoury richness, making this a wholesome dish for the whole family to enjoy.
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