Rustic Leek and Potato Soup
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 large leeks, trimmed, rinsed and sliced
- 1 large garlic clove, minced
- 2 large potatoes, diced medium
- 3 1⁄4 cups water
- 2 large vegetable bouillon cubes
- 2 pinches dried rosemary (optional)
- salt
- fresh ground black pepper
directions
- Saute onions and leeks in 4 or 6 qt pot over medium heat until onion is starting to get translucent. Do not brown or burn.
- Add garlic and saute 1 - 2 minutes longer.
- Add potatoes and 3 cups water.
- Dissolve bouillon cubes in 1/4 cup hot water and add to pot.
- Bring to gentle boil and cook, covered, for 20 - 30 minutes until potato pieces are easily pierced with a fork.
- Mash with a potato masher until the soup has a coarse, rustic texture.
- Serve with more black pepper.
-
Variations:
- - Add half a teaspoon of dill instead of the rosemary.
- - Add a carrot or two.
- - No leeks? No problem! Add a 3 or 4 handfuls of shredded cabbage - I use the bagged shredded coleslaw cabbage from the supermarket. This gives the dish a distinctly Irish taste and feel.
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RECIPE SUBMITTED BY
Writing my first cookbook!