Leek Potato Soup
- Reviews 3
Ready In: 50 mins
Serves: 4-6
Yields: 8 cups
Ingredients
Directions
- Peel and slice potatoes.
- Carefully wash the leeks to get all the grit out, then cut up the white part and a little bit of the pale green part. Discard the dark green part, or use to make vegetable stock.
- Put all ingredients in a large pot and boil for 30 to 45 minutes or until tender.
- Mash vegetables with a fork or blend in a blender, depending on the consistency you prefer.
- The soup is a little pale, so you may want to garnish with chopped parsley or chives. Clayton recommends adding 3 tablespoons of unsalted butter, but I've never missed it. My grandmother also adds 2 teaspoons chicken bouillon, which gives it a good flavor.
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