Monday, October 24, 2011

Julia's Potato & Leek Soup

4 cups sliced leeks, the white part and a bit of the tender green
4 cups diced baking potatoes
6 to 7 cups water or chicken stock
1 1/2 to 2 teaspoons salt, or to taste
1/2 cup or more sour cream, heavy cream, or créme fraîche, optional

Preparing the soup:
Bring the leeks, potatoes, and water to a boil in the saucepan. Salt lightly, cover partially, and simmer 20 to 30 minutes, or until the vegetables are tender. Add the cream, taste, and correct seasoning.

Serves 6 to 8


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