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:
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.
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