Saturday, December 15, 2012

Potato Leek Soup

** This recipe was adapted from the Joy of Cooking. If you don't have a copy in your kitchen, get one! Great staple cookbook that has everything you need to know - excellent reference book.

I love the fall, hearty soups and delicious vegetables. I recently made a creamy potato leek soup - delish!

     • 3 tbs. unsalted water
     • 2 large leeks, whites only, chopped
     • 3 medium potatoes, cubed (I used a bunch of fingerlings from my garden, not sure the exact
        amount)
     • 5 cups stock (my vege buollion called for 1 cube per 2 cups - 2 cubes was too salty! just add one)
     • 2 bay leaves
     • salt to taste
     • fresh ground pepper
     • 1/2 to 1 c. whipping cream

Melt butter in a large soup pot. Mix in leeks, stirring occasionally until tender, but not browned.


Stir in potatoes, stock and bay leaves. Stir, bring to a boil, reduce to a simmer, and cook until the potatoes are soft, about 30 minutes.



Add all the contents to a blender and puree until smooth. Return to pot and add cream, salt and pepper. Reheat, ladle into bowls, and garnish with parsley, kale or other green. Always great with some homemade bread :) Enjoy!

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