Leek & Potato Soup
- Ready In:
- 1hr 5mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
directions
- Trim & clean leeks well, by slicing down the length & washing thoroughly. Cut crosswise into 1/2" slices.
- In a large saucepan, melt butter, add leeks & sauce for 4-5 minutes til leeks have softened slightly.
- Add potatoes & carrots, then add water to just barely cover the vegetables.
- Bring to a boil, then turn down to low & simmer uncovered until the veg is tender, about 30 minutes.
- Cool soup slightly & put in a blender, blend until the consistency you like, extra smooth or rustic with chunks of veg.
- Season with salt & pepper to taste.
- Return soup to pot, add cream if you are using it. I only use cream if I am serving this to company, for everyday lunchtime soup, I don't bother.
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RECIPE SUBMITTED BY
We fled the big city of Vancouver to move to a very small Gulf island on the west coast of BC. We spent more than a decade restoring a Victorian cottage, which we traded for a small house & a large yard. I share my life with DH who is affectionately known as Pencil Boy (retired draftsman). We spend our days working on our house & garden, eating good food & drinking as good of wine as our retired budget can afford. Our motto is: A small house A large garden A few good friends Many good books