October 12, 2012

Potato & Leek Soup

I inherited this recipe from my mom. It's one of my husband's favourites so I made it for him today... with some tweaks, of course.

Potato & Leek Soup
1 Tbsp olive oil
3 leeks, sliced (white portion only)
2 cups diced, peeled potatoes
2 cups chicken broth
1 cup milk
salt and pepper
grated Parmesan cheese (optional)
chopped fresh parsley (optional)

Saute the leeks in oil until soft. Add potatoes and chicken broth. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender. Move it all to a blender and blend until smooth. Return it to the pot. Add milk, salt and pepper and heat it through. Garnish each serving with cheese and parsley.


White portion of leeks:

Chop up the leeks.

Saute the leeks in olive oil

 Dice the potatoes.

For me, adding 2 cups chicken broth means adding 1 bouillon cube and 2 cups water. I use McCormick's all-vegetable chicken style bouillon with no MSG or artificial colours or flavours added.

Add the chicken broth and potatoes to the leeks.

 Cook until potatoes are soft.

 Put it in the blender.

 Blend it up.

 Return it to the pot and add milk, salt and pepper.

 Finished product:

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