Leek and Ricotta Soup
A simple and delicious soup with leek, onion, potato and ricotta.
Start Cooking in Cook Mode
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 3 leeks
- 1 potato
- 800 ml chicken stock
- 250 grams ricotta
- Chilli oil to serve
Instructions
- Peel and finely chop the onion. Top and tail the leeks and roughly slice them. Cut the potato into 1cm chunks (no need to peel).
- Heat the oil in a large saucepan over a medium heat. Add the onion, leeks and potato. Cook for 3 minutes, stirring often.
- Tip in the stock. Bring to the boil then turn the heat down to low and simmer for 15 minutes until the potatoes are soft.
- Turn off the heat. Add the ricotta, then use a stick blender to blend to a smooth consistency. Taste and season with salt and pepper as needed.
- Serve topped with a drizzle of chilli oil.
