I know that soup is not necessarily appropriate for the beautiful day that we had today, but I'm sticking to Soup Sunday tradition. This week's recipe came from my mom, a lady who taught me the value of a good meal at a very young age. When I make this soup, I find myself needing to sample it (maybe excessively) as it cooks. The leeks amp up an, otherwise, simple potato soup. Between the half and half and butter, I didn't skimp on a single calorie for this comfort food. Make this recipe...maybe on a colder day...and serve it to the people you love!
Potato Leek Soup
4 leeks (medium) white part only
Potato Leek Soup
4 leeks (medium) white part only
1 medium onion, chopped into quarters
8 Russet Potatoes (or 4 Idaho Potatoes)
8 Russet Potatoes (or 4 Idaho Potatoes)
32 oz. chicken broth
2 cups half and half
4 T butter
Saute leeks and onion in butter for 5 minutes.
Pare, slice and chop potatoes. Add potatoes to the leek mixture with chicken broth. Cook until tender. Puree the mixture in a food processor or blender. Return to heat.
Pare, slice and chop potatoes. Add potatoes to the leek mixture with chicken broth. Cook until tender. Puree the mixture in a food processor or blender. Return to heat.
Add half and half. Season with salt and pepper.
No comments:
Post a Comment