Creamy Potato Soup with Sweet Corn using a Create
Chefbot, Chefbot Touch
(4.8)
Preparation time
43 min
Total time
48 min
Servings
4
Calories / Serving
307 Cals
Difficulty
Easy
This delightful leek and potato soup is not just a comforting bowl of warmth; it's a culinary hug from the French countryside! With its origins tracing back to the 17th century, this dish was once a favorite among peasants, who cleverly utilized humble ingredients to create magic in their kitchens. The combination of leeks, potatoes, and a hint of clotted cream brings a rich, velvety texture that will have you dreaming of rustic French bistros. Fun fact: leeks were so revered by the ancient Romans that they were considered a symbol of health and prosperity, making this soup a dish fit for emperors—or at least for a cozy night in with a good book!
Ingredients
- 170 g Leek
- 1 Celery branch
- 1 Clove of garlic
- 40 g Butter
- 675 g Water
- 2 Tablespoon(s) Olive oil
- 400 g Potato
- 1 Chicken broth cube
- 0.5 Teaspoon(s) Salt
- 170 g Canned corn
- 70 g Clotted cream
Steps
- Sliced, and add 170 g of leek, 1 celery branch in the food processor bowl.
- Add 1 clove of garlic in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 40 g of butter in the food processor bowl.
- Mix manual: 3:00min / 100°C / Speed .
- Add 75 g of water in the food processor bowl.
- Add 2 tablespoon(s) of olive oil in a salad bowl.
- Mix manual: 5:00min / 100°C / Speed 2.
- Cut into dices, and add 400 g of potato in the food processor bowl.
- Add 600 g of water, 1 chicken broth cube in the food processor bowl.
- Add ½ teaspoon(s) of salt in the salad bowl.
- Mix manual: 20:00min / 100°C / Speed 1.
- Mix manual: 30sec / 0°C / Speed 10.
- Drain, rinse, and add 170 g of canned corn in the food processor bowl.
- Mix manual: 5:00min / 90°C / Speed 1.
- Add 70 g of clotted cream in the food processor bowl.
- Mix manual: 15sec / 0°C / Speed 2.
- Serve hot
