Sopa de papa y poro – potato and leek soup

Ingredients for 4 portions

• 600 gPotato, peeled, in 1 cm dice
• 1Leek, thinly sliced, white and pale green parts
• ½Yellow onion, chopped
• 1 cloveGarlic, chopped
• 2 tbspButter
• ≈ 1 lWater
• 2 cubesChicken stock
• 250 mlMilk
• 60 mlMexican crema
• to tasteSalt
• to tasteBlack pepper

Method

1. Peel the potatoes and cut them into 1 cm dice. Thinly slice the leek and chop the onion and garlic.
2. Melt the butter in a saucepan over a medium-low heat and soften the leek, onion and garlic for 5 minutes without letting them colour.
3. Add the potatoes, pour in the water, crumble in the stock cubes and bring to the boil.
4. Cover and simmer over a low heat for 15 minutes, until the potatoes are tender.
5. Crush some of the potatoes against the side of the pan with a spoon to thicken the soup slightly.
6. Pour in the milk, season with salt and pepper and heat for 3 minutes without boiling.
7. Serve the soup with a spoonful of crema on top.

More recipes

• Sopa de fideo – Mexican tomato noodle soup30 min · ≈ $5/port.
• Arroz rojo – Mexican red rice45 min · ≈ $5/port.
• Frijoles de la olla – Mexican pot beans2 h 55 · ≈ $4/port.
• Arroz blanco – Mexican white rice with sweetcorn40 min · ≈ $4/port.