Potato and Leek Soup

Potato and Leek Soup

2 tablespoons oil (olive or grapeseed)
5 -6 medium russet potatoes (1 pound), peel and cubed small very quicker cooking
2-3 large leeks (1 pound), well washed and thinly sliced
6 cups vegetable stock
Salt & Peper, to taste
1 cup Milk ( whatever you have in the house will work, or a heavy cream for a rich soup)
1/3 cup minced parsley or chives
rosemary or bay leaves (optional, depending on your preferred flavor)

Warm oil in large pot, add potatoes and cook 5 minutes before adding your chopped leeks.
Add leeks cooking another 5-7 minutes, or until your potatoes are just softening.
Add your vegetable stock and herbs, bring to a boil. Reduce your heat to low and simmer for about 30 minutes. You will know it is done when the potatoes are tender and cooked through.
Blend with an immersion blender until smooth. (remove Bay Leaves if you used them)
Add your milk/cream,  and salt & pepper to taste.
Stir well, ladle into bowls and sprinkle with freshly chopped parsley.

Both boys enjoy this soup too! It makes a large batch, which means we will freeze half for a easy meal another night in the next few weeks.

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