Leek and Potato Soup

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A simple recipe that can be used as a base for many other vegetable soups.  The easiest way to make this is to cut leek and potatoes into small pieces, simmer them in water till the potatoes are soft, add a few tablespoons of butter, season with a little salt && pepper and serve. Unlike most vegetables, the white part of the leek is what you want to eat, so cut the green bits off and discard:

  • 4 medium-sized potatoes, peeled & cut into small pieces;
  • 4 leeks (3 lbs), with the tough greens removed, finely sliced, 4 cups;
  • 4½ cups water, milk, vegetable or chicken broth;
  • Season to taste with a little salt

Combine potatoes, leeks and broth into a large pot, bring to a boil and simmer until the potatoes are soft, about 20 minutes. Puree.

Total time (prep plus cooking): 45 minutes!

  • Makes about 6 servings.

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