The leek and potato cream (crema de puerros y patatas) is a classic soup that is widely cooked in Spain. Although soups with similar ingredients exist in other countries, Spanish recipes are characterised by the use of olive oil and the pre-frying of the ingredients.
The leek and potato cream reminds of the cold soup Vichyssoise, but it has fewer ingredients and is eaten hot. It is also different to the leek and potato soup (sopa de puerros y patatas), where the ingredients are not blended.
I personally like to have my leek and potato cream very smooth and thin. To get this result it is important to have a large quantity of water and to sieve the resulting cream. The latter might be extra effort but it is definitely worth it!
A classic cream with olive oil.
- 2-3 garlic cloves
- 3 large leeks
- 4 tbs olive oil
- 1 tbs salt
- 1.5-2 l water
Peel and mash the garlic cloves with a big knife. Thoroughly wash and roughly chop the leeks.
Bring a large pan over medium heat and add the olive oil. Once hot, fry the garlic for 30-60 seconds. Then add the leek and half of the salt. Leave to fry for about 6 minutes, stirring occasionally.
Meanwhile peel and roughly chop the potatoes. Then add to the pan with the remaining salt. Leave to fry for another 5 minutes.
Add the water and cover with a lid. Bring to boil and leave to simmer for about 20 minutes, ensuring that the potatoes are well soft.
Remove from heat. Leave to cool down for a couple of minutes to avoid burning yourself and then blend until smooth.
You might need to strain the soup through a fine sieve to get extra smoothness.