Potato-Leek Soup

Recipe by Chef Joey Z.
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 6 quart sauce pot heat the vegetable oil and saute the onion over med. low heat until golden. About 20-25 minutes. Stir it occasionally.
  • Add the leeks, potatoes and 8 cups of the broth and the ground ginger. Bring to a boil.
  • Cover and reduce to a simmer for about 20 minutes or until the potatoes are tender.
  • Take off the heat and cool for a few minutes.
  • With a hand immersion puree the whole thing in the pot.
  • Add the salt and pepper. Taste to adjust seasonsings.
  • Add the lime juice.
  • At this point you can eat this soup or let it chill in the fridge.
  • Garnish each bowl of soup with a lemon slice and sprinkle some scallion over the soup.
  • Serve with crusty bread if you wish.
  • Bon Appetit!
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