Thursday, October 2, 2008

Potato Leek Soup

Here is another recipe from my friend Sara. I made this and it turned out great. My family loved it. Jen also has made this and her family really liked it too. She made hers with red potatoes and left the skins on. This is a picture of Jen's soup. Here is the recipe. I made 1 1/2 times the recipe for my family.
5 c. chicken broth (or water and bouillon cubes to equal 5 c.)
5-7 potatoes cubed
2 leeks
1 clove garlic
salt and pepper to taste
1/2 c. cream
Place all ingredients except cream in a pot and cook until potatoes are tender. Take out about half of the soup and blend it up in your blender (I used a hand mixer and bowl and it worked fine). Return blended soup to pot and add cream. Heat through and serve.
This soup would probably be good with some cooked bacon or cheese added but I haven't tried that yet. I also didn't have cream so I just stirred in some sour cream. You could leave it out altogether and it would be fine.
*****Leeks--if you have never bought or used leeks, here are some directions. They look like giant green onions. A lot of stores only carry them in the organic section. You prepare them almost like green onions. Cut the bottom off and the green tops mostly off. Split them lengthwise and rinse out any dirt. Then dice up into 1/2 inch pieces. Pretty easy and they taste oniony.

by Camilee


Marsha said...

Sounds healthy and good!

Amy said...

Did you dip the peasant bread in it?