Wednesday, March 23, 2011

Leek and Potato Soup

This classic leek and potato soup is inexpensive and so easy to make, you may be surprised at how much flavor it has. This is a tasty, warming soup for a cold day.  I  adapted this recipe from the cookbook "SOUP". 

3 tablespoons butter
1 medium onion, chopped
2 leeks, sliced thinly
14 oz red potatoes, sliced thinly
3 tablespoons butter
3 cups boiling water
2 cubes vegetable bouillon dissolved in 1/2 cup hot water
sour cream, to serve

1. Melt the butter in a large saucepan over medium heat.
2. Add the onion, leeks, and potatoes, and saute for 4-5 minutes until soft. 
3. Pour in the dissolved vegetable bouillon and 3 cups boiling water, bring to a boil, then reduce the heat and simmer, covered, for 15 minutes.
4. Transfer the mixture to a food processor or blender and process until smooth. Return to the rinsed-out saucepan. Reheat the soup, and serve warm with sour cream.

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