Leek Soup
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 tablespoon olive oil
- 2 leeks, white and light green parts washed and sliced into 1/4-inch slices
- 2 cups chopped yellow onions
- 1⁄2 teaspoon salt
- 3 garlic cloves, minced
- 1 large yukon gold potatoes, peeled and cubed into 1/2-inch cubes or 1 lb yukon gold potato
- 4 cups vegetable stock
- 2 -3 teaspoons fresh rosemary leaves or 1 teaspoon dried rosemary
directions
- Heat a 4-quart soup pot over medium heat and add the oil. When oil is hot, ad the leeks, onion, and salt. Sauté for about 5 minutes, stirring often, until the onion begins to turn translucent.
- Add the garlic and stir well. Cook for another minute or so.
- Add the potatoes and vegetable stock. Cover and bring to a boil. Reduce heat and simmer 20 minutes.
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Reviews
-
Needs lots of adjustments. We tried it as per the recipe and it wasn't what we had hoped for. We made some additions - 1 T. butter, 1 c. cream, 1/4 t. mace and one more garlic clove. That was better but still not what we wanted. Seems to need less leek and more potato and use half-and-half instead of veggie stock. That would mean cooking the potatoes in a different pan and adding them already cooked. Use mace or nutmeg instead of rosemary. Would probably be better if half of the leeks and potatoes were pureed after cooking to thicken the brew.
RECIPE SUBMITTED BY
NancyAnne
Wichita Falls, 83
I'm a mom of seven and grandma to four (so far) living in Bloomington, Indiana. Now that the kids are raised I have been able to go back to work as the assistant manager at My Sister's Closet, a local not-for-profit upscale clothing thrift store that provides low income and at-risk women with interview and getting-started outfits appropriate for their new job.
I'm also a certified personal trainer and health coach, although I no longer use these certifications.