Leek – 1
Potato – 3, small
Oil – 2 tbsp
Flour – 1 tbsp
Milk – 1 cup
Tortilla chips – for garnish
Boil the potatoes until soft and keep aside.
Heat oil in a soup pot. Sauté leeks in medium flame until softened. Reduce the flame and add the flour. The flour will change colour and release a nutty aroma once it is cooked. Now add the milk and bring it to a boil. Add the cooked potatoes and allow the flavours to blend together. Season with salt and pepper. With a hand blender, blend the soup leaving small chunks of potato. Adjust the thickness of the soup by adding more milk. Recheck the seasoning and serve with tortilla chips for crunch.
Psst!! If you want a more divine soup, omit flour + milk and substitute with cream. And, that is ‘Creamy Leek – Potato Soup’. Did somebody say something about calories??