Potato-Leek Soup
Potato-Leek Soup is an moderately easy dinner. Made with 3 fist-sized potatoes, 3 c. cleaned chopped leeks, 1 stalk celery, chopped, 1 large carrot, chopped and 4 tbsp. butter, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Scrub potatoes; cut into 1-inch chunks.
Place them in a saucepan with leeks, celery, carrot and butter.
Add salt.
Cook the vegetables, stirring over medium heat, until butter is melted and all is coated (5 minutes).
Add stock or water; bring to a boil.
Cover, reduce heat to simmer.
Cook until potatoes are soft (20 to 30 minutes).
Check moisture level; you may need to add more water or stock.
When potatoes are tender, remove the pan from heat and purΓ©e its contents in the milk (use a blender or food processor).
Make sure mixture is smooth.
Return to saucepan.
Add optional herbs (or not).
Grind in black pepper and salt to taste.
Heat soup gently, covered, until just hot.
Try not to boil.
Serve immediately.
π· Perfect Pairings
Complete your meal with these
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