May 8, 2007
Potato and leek soup
Spring may have finally hit the DC area, but it's never too late to enjoy some cold weather food, especially if it's cool out. Potato and leek soup is an easy recipe to follow and even easier to clean up. The soup's smooth and rich texture allows the dish to be served as an appetizer individually or as an entrée with bread and a simple salad. Served with bread or croutons, potato and leek soup is perfect for the rainy days of May.
Makes 2 servings
Preparation:
Makes 2 servings
Kitchenware:
- Cutting board
- Paring knife
- Large soup pan
- Blender
- Ladle for serving
- Cutting board
- Paring knife
- Large soup pan
- Blender
- Ladle for serving
Ingredients:
- 3 leeks
- 4 or 5 large potatoes
- One quarter cup of butter
- 1 cup of milk
- 4 cups of chicken broth
- Salt and pepper to season
- 3 leeks
- 4 or 5 large potatoes
- One quarter cup of butter
- 1 cup of milk
- 4 cups of chicken broth
- Salt and pepper to season
Preparation:
1. Begin by chopping the leeks and the potatoes. Wash thoroughly
2. Sauté the leeks in the butter for around five minutes until a light gold. Add the chicken broth and potatoes
3. Allow the mixture to simmer on a medium heat for half an hour or until the potatoes are cooked
4. Pour the soup into a blender and blend until smooth
5. Add the milk, mixing through out. Flavor with salt and pepper to taste
Recipe from cooks.com.
2. Sauté the leeks in the butter for around five minutes until a light gold. Add the chicken broth and potatoes
3. Allow the mixture to simmer on a medium heat for half an hour or until the potatoes are cooked
4. Pour the soup into a blender and blend until smooth
5. Add the milk, mixing through out. Flavor with salt and pepper to taste
Recipe from cooks.com.
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