Leek and Potato Soup
Posted February 27, 2006 – 5:00 pm in: Soup, Vegetable
Here’s an excellent couldn’t-be-easier soup recipe — just three ingrediants +butter — from Cooking With Amy
2 leeks (white and pale green parts only) cut in half lengthwise, then thinly sliced
3-4 potatoes peeled, cut in half then sliced
1 T butter
4 cups chicken broth or water or combination (home made broth is best of course)
salt & pepper to taste
To clean the leeks, chop them then place in a bowl of water and swish around until the leeks are clean.
Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften, stirring often, about 5 minutes. Add liquid. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 20 minutes.
Puree soup in batches in processor until smooth or use an immersion blender directly in the pot. Thin with additional broth, water or milk if soup is too thick. This soup can be very smooth or chunky as you prefer. Season with a good amount of salt and a little pepper. Top with a swirl of creme fraiche or sour cream if you desire.
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