POTATO AND LEEK SOUP WITH ‘CIPOLLA IN AGRODOLCE’ (X2)
- 2 leeks
- 3 medium potatoes
- Olive oil, salt, pepper
- ‘Cipolle in agrodolce’
Clean and slice the leeks. Cook them in a pot with a large amount of olive oil.
Once they become soft, add the potatoes previously peeled and cut in cubes. Add bouillon to your liking and cover with water.
Cook for about 40 minutes. Smash the soup with a hand mixer, add more water if you want a more liquid result. Add salt and pepper to your liking.
Divide the soup into two bowls, top with some delicious ‘cipolla in agrodolce’.