Leek Potato Soup
- Ready In:
- 50mins
- Ingredients:
- 4
- Yields:
-
8 cups
- Serves:
- 4-6
ingredients
directions
- Peel and slice potatoes.
- Carefully wash the leeks to get all the grit out, then cut up the white part and a little bit of the pale green part. Discard the dark green part, or use to make vegetable stock.
- Put all ingredients in a large pot and boil for 30 to 45 minutes or until tender.
- Mash vegetables with a fork or blend in a blender, depending on the consistency you prefer.
- The soup is a little pale, so you may want to garnish with chopped parsley or chives. Clayton recommends adding 3 tablespoons of unsalted butter, but I've never missed it. My grandmother also adds 2 teaspoons chicken bouillon, which gives it a good flavor.
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Reviews
-
I was looking for a version of this soup that didn't rely heavily on dairy. This receipe was it. I added it to the blender in batches, and it made for a nice, creamy consistency. I feel like it was lacking in flavor, though. I did add the three tablespoons of butter, which helped, but I think next time I'll use broth or at least add the bouillon.
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Love recipe*zaar...We try and eat a good diet including fresh breads. My kids think it's weird that other children really do eat pop-tarts and cocoa puffs for breakfast.