Wednesday, February 16, 2011

Potato Leek Soup

2 T unsalted butter or vegetable oil
4 leeks, trimmed of the roots and dark green parts, split, washed, and diced
salt and freshly ground black pepper, to taste
2 pounds yukon gold potatoes, peeled and diced
4 cups chicken broth
2 cups water
2 T fresh parsley, finely chopped

Preparing the soup:
Heat the oil or butter in a large pot over medium heat. Add the leeks and sauté until they wilt, about 6 minutes. Season with salt and pepper, add potatoes, broth, and water and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender. When the potatoes are soft, use an immersion blender or a regular blender to purée the soup. Blend only half of the soup for chunkier soup. Stir in the parsley and serve hot.

Serves 6 to 8


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