Friday, November 5, 2010

Potato Leek Soup

I loved this soup!  LOVED IT!!  In fact, except for one bowl that my husband managed to sneak in during dinner, I ate the entire pot myself in less than two days.

And.  Loved.  It.

Potato Leek Soup
(adapted from Simply Recipes)
Printable Recipe
Serves 4-6

3 large leeks, cut lengthwise, separate, clean; use only the white and pale green parts, chop
2 tablespoons butter
2 cups water
2 cups chicken or vegetable broth
2 lbs potatoes, peeled and diced into 1/2 inch pieces
dash dried marjoram
1/4 teaspoon dried parsley
1/4 teaspoon dried thyme
salt and pepper

1) Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes, checking often. Do not brown leeks! Browning will give leeks a burnt taste.
2) Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes.
3) Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add some freshly ground pepper and 1-2 teaspoons salt, to taste.  Enjoy!

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