Recipe | Potato Leek Soup
Potato Leek Soup
Ingredients
4--5 Leeks, chopped, white and light green parts only
8--9 Small red potatoes, peeled and chopped
1 small onion, diced
2 Tablespoon butter
8 cups low-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Heavy cream and chopped parsley to garnish
French bread or baguette for croutons: Recipe as follows.
Method:
Melt butter in Dutch oven and add onion, leeks and potatoes.
Saute' for 5 minutes---until onions are translucent.
Add chicken broth and bring to boil.
Reduce heat, simmer with lid on for 35-40 minutes.
Remove from heat and let stand 15 minutes.
Strain vegetables and reserve soup broth.
Put veg and 2 cups soup broth back in Dutch oven and puree with an immersion blender until smooth.
Add additional soup broth---to desired consistency.
Season with S&P to taste.
Ladle soup in to bowl, and swirl with a little heavy cream and garnish with croutons and parsley.
Croutons
Preheat oven to 400*F
1--2 slices of French bread or baguette per person.
Extra virgin olive oil to drizzle on cube
S&P to taste
Cube bread into cubes and place in a large bowl.
Drizzle with olive oil and sprinkle with S&P.
Toss together and mix well.
Spread seasoned cubes on a sheet pan and bake for 15 minutes.
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