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Leek dish with olives, mushrooms and potatoes

Leek dish with olives, mushrooms and potatoes

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dig the vegetables, cut according to preferences.

we put in a pot, frying pan a little oil in which we will harden the leek with onion and garlic, then we add the carrot, the potatoes, we let it suffocate a little, after which we put the mushrooms, we put a lid over the pan and leave it like that, without water, because the mushrooms leave their water.

in the meantime, prick the olives with a fork or a toothpick, then put them in the pan, then put the wine and let it boil until it dries.

at the end we put the greenery on top.

serve with hot polenta.

Potato food with olives

We clean and wash the potatoes. We clean and wash the rest of the vegetables, peppers, onions, carrots, celery and tomatoes. Cut the right potatoes into cubes. We cut the vegetables into strips. Cut the tomatoes into small cubes or put them in a blender.

In a saucepan, put the onion to harden and leave it until it becomes glassy, ​​then add the rest of the vegetables and let them soften over low heat. Add the tomatoes and potatoes and cover with enough water to cover them.

We also add the olives that we passed under a stream of cold water. Let it boil until the vegetables and potatoes are well penetrated. Add the tomato juice, season with salt and let it boil for a few more minutes. At the end we add finely chopped greens.

Ingredients needed for leek food with olives and mushrooms:

  • 3 leeks,
  • 400 gr mushrooms
  • 200 gr olives
  • a big onion
  • 2 tomatoes
  • 3 tablespoons tomato paste
  • 3 cloves of garlic
  • 1 dill connection
  • 2-3 small sprigs of thyme, ground pepper, paprika, salt and oil


I advise anyone to prepare this leek and potato cream soup due to the fact that it tastes extremely fine and delicate. It is very easy to make and you only need a handful of leeks and a few potatoes. With the help of a blender or a vertical mixer, you will quickly get a leek and potato cream soup (Vichyssoise & # 8211 as it is called in France) that can be served both cold and hot, being very suitable anytime as a recipe fasting if you give up sour cream and butter or the bacon that I chose at the end as a plus of taste in this recipe.

Because my piece of leek is quite small, I used 5 medium potatoes in the recipe. The idea is to somehow balance the two tastes, so I don't want to put too many potatoes to cover the delicate aroma of the leek from which I now use only the white part.


  • 1 leek thread
  • 5 potatoes
  • 500 ml. vegetable soup (or 1 cube Knorr concentrate)
  • 3- 4 tablespoons oil
  • 30 gr. butter
  • 2 tablespoons sour cream
  • 1 slice of bacon
  • 2-3 cloves of garlic

Preparation method:

1 To start, chop the white part of the leek as coarsely as possible and put it to harden in 3-4 tablespoons of rapeseed oil.

2 Meanwhile, cut the potatoes into cubes and add them over the leeks. Just for a few minutes. Be careful not to brown them, but just to soften them a little and get a light shine.

3 Season the mixture with a pinch of salt and add 500 ml over it. vegetable soup or a cube of Knorr, if you have it at hand, dissolved in 500 ml of hot water. The liquid depends to some extent on the pot used. However, you can fill with another 500 ml. of hot water to make sure the liquid covers the potatoes with about two fingers. It will decrease when boiled, and if at the end you find the soup too thick, you can add a little milk.

4 All you have to do is adjust the medium heat and wait about 20 minutes, then set the soup aside and prepare the blender. On this occasion, check once again if it is salty enough and add a cube of butter that helps an even finer consistency of the soup.

5 Mix well, so that there are no leftover pieces of potatoes that have not been mashed, then add the cream and mix well.

6 To add flavor to the plate, I prepared a slice of bacon cut quite thin and fried separately in a pan. Also here I added the three cloves of minced garlic previously sliced. Drain the excess oil on a paper towel and immediately sprinkle over the delicious leek and potato cream soup.

7 Serve as such or with a few croutons with garlic and olive oil.

Leek cream soup with potatoes

The period we go through puts us in a position to cook more at home. We have to adapt to the situation and try to cook simple dishes, with ingredients at hand and that do not require much knowledge in terms of culinary techniques.

Soups and soups fall into this category. Apart from the fact that they can be made in different combinations, that they are full and tasty, they hydrate the body and provide us with food for several days. They can be stored in the refrigerator for up to 3 days and in the freezer even longer.

We often eat vegetable or meat soups. In fact, borscht because we sour them with a little borscht. Sometimes we also make soups. Our favorite is chicken soup with semolina dumplings. And when we make vegetable soups, we turn it into cream soup because that's how the little one eats.

Today I'm going to tell you how I made a leek cream of potato soup. I had also bought some leeks when I had my weekly supply before all this madness with emptying the shops in a panic started.

see HEREhow to make leek dish with mushrooms and olives

The little one had asked me what that leek was and I took it with the thought of making something out of it to convince him to eat it and for that, the solution at hand was cream soup. I combined it with some potatoes to make a creamy soup since I made it fasting.

For an extra flavor, as I still had in the house, at the end I added some inactive brewer's yeast. It is not mandatory to use it if you do not have it. It works without it, but it seems like a better idea. If you are not fasting or do not want a vegan dish, you can add cream at the end.