Potato and Leek Gratin Soup

Zuppa di Patate e Porri Gratinati

Traditional potato and leek soup, pureed and gratinated with bread and Parmigiano Reggiano.

4 servings

Easy

The gratin potato and leek soup is a first course Warm and hearty, perfect for bringing a simple yet satisfying dish to the table. The base combines the delicacy of leeks with the softness of potatoes, while the broth accompanies the cooking and maintains the the mixture moist and tasty. The final stage introduces a sharp contrast: the bread absorbs part of the soup and the Parmigiano Reggiano, together with the butter, creates a golden and crunchy coating in the oven. The internal consistency remains creamy and uniform thanks to the preparation process. The pepper completes the aromatic profile without overpowering the flavor of the vegetables, while thebay leaf It adds a fragrant note during cooking. This recipe is considered a traditional dish.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare leeks and potatoes

Slice the leeks evenly and dice the potatoes evenly so they cook at the same time. Transfer both vegetables to a pot large enough to hold them along with the broth, keeping them evenly distributed across the bottom.

Add broth and bay leaf

Pour the broth into the pot and add thebay leaf. Make sure the vegetables are immersed in the liquid; then bring everything on the heat until boiling. When the surface begins to vibrate with diffused bubbles, the base is ready for slow cooking.

Bring the soup to a simmer

60 min

Lower the heat and let it simmer for about an hour. Maintain a light, steady boil, without boiling violently, until the potatoes are soft and the leeks are well cooked. Season with salt to taste and pepper according to the taste indicated in the recipe.

Pass the preparation

Delete thebay leaf and puree the soup until it reaches a uniform consistency. Work the mixture until no visible pieces remain and the consistency appears creamy but still suitable for being distributed in the ramekins.

Distribute in the baking dishes

Divide the soup into four individual ramekins, distributing it evenly. Place the bowls on a baking pan to facilitate transfer to the oven and keep the preparation stable during gratinating.

Cover with bread

Place a slice of bread on the surface of each ramekin, allowing it to adhere to the soup. The bread should cover the top without sinking completely, allowing it to absorb some of the liquid and create a suitable base for the gratin.

Complete with Parmigiano Reggiano

Sprinkle the bread with the Parmigiano Reggiano grated cheese, spreading it in an even layer. Add the butter called for in the recipe to the surface, so that it will help make the topping more golden and gratinate during the baking process.

Gratina in the oven

Bake the four ramekins at (392°F) 200°C and grill until the bread and the Parmigiano Reggiano They are nicely golden on the surface. Serve the soup when the topping is crispy and the base remains warm and soft.

Chef's Tips

The editors recommend simmering the soup slowly to obtain a well-blended base, then browning it at (392°F) 200°C until the bread and Parmigiano Reggiano they form a golden surface.