Monday, May 17, 2010

Leek and Potato Soup

Before you go running in the opposite direction, please just hear me out. I wanted to try some vegetables that I'd never eaten before and so I came across this recipe and thought it looked innocent enough (after all, leeks are just a mild form of onion). So, I tried it and thought it was delicious- very classic flavors. And to top it all off, Kate asked a few days ago when I was going to make the "green soup" again because she liked it so much. Very healthy and very good.
picture courtesy
Potato and Leek Soup

2 carrots
2 celery stalks
2 medium onions
1 pound leeks
2 cloves of garlic
1 ¾ quarts chicken or vegetable broth
1 pound potatoes
olive oil
sea salt and freshly ground black pepper

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Cut the ends off the leeks, quarter them lengthways, wash them under running water, and cut them into ¼-inch slices. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Place a large saucepan on a high heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened, but are still holding their shape, and the onion and leeks are lightly golden. Peel the potatoes and cut them into ¼-inch dice. Add the boiling broth to the vegetables . Add your potatoes. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on. Add salt and pepper to your liking.


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