Potato leek soup
By special request -- I made this for lunch today and Becky, Ernie and I each ate two bowls apiece.
adapted from Soups by Williams and Sonoma
1/4 c. unsalted butter
2 lb leeks, white portions only, trimmed, carefully washed and thinly sliced
6 c. chicken stock, vegetable stock or water
2 lb. baking potatoes, peeled, quartered length-wise and thinly sliced
salt and pepper
2 Tbsp. finely chopped fresh chives (optional)
In a large saucepan, melt the better over medium heat. Add the leeks and sauté just until they begin to soften, 3-5 minutes. Add the stock and potatoes, bring to a boil, reduce the heat to low, cover and simmer until the ptoatoes are very tender, about 20 minutes.
Season to taste with salt and pepper. Blend if desired with immersion blender, or leave chunky. Can also add about 1 c. half and half or light cream, if desired.
Ladle into bowls and garnish with chives.
adapted from Soups by Williams and Sonoma
1/4 c. unsalted butter
2 lb leeks, white portions only, trimmed, carefully washed and thinly sliced
6 c. chicken stock, vegetable stock or water
2 lb. baking potatoes, peeled, quartered length-wise and thinly sliced
salt and pepper
2 Tbsp. finely chopped fresh chives (optional)
In a large saucepan, melt the better over medium heat. Add the leeks and sauté just until they begin to soften, 3-5 minutes. Add the stock and potatoes, bring to a boil, reduce the heat to low, cover and simmer until the ptoatoes are very tender, about 20 minutes.
Season to taste with salt and pepper. Blend if desired with immersion blender, or leave chunky. Can also add about 1 c. half and half or light cream, if desired.
Ladle into bowls and garnish with chives.
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