This potato leek soup is one that I modified (as I so often do) from a Fugal Gourmet cookbook that my parents had for years. It's about cooking food from our immigrant ancestors. It is a great cookbook that I highly recommend. I was able to use our homegrown potatoes-freshly dug, I might add! I also recommend the Jewel brand organic veggie broth (Wild Harvest) or homemade broth is always good too. Of course you could use chicken broth if you prefer. I wish I could grow my own leeks too, but alas, I had failed ever time. We really enjoyed this soup last night and I hope you will too! (sorry, no picture this time...I forgot-too hungry :)
Ingredients:
- roughly 6-8 medium sized yellow (Yukon Gold) potatoes, peeled and quartered
- 3 leeks, trimmed, washed, halved and cut into 1 inch chucks
- 1 to 1-1/2 boxes of veggie broth (about 32-48 oz)
- course sea salt & pepper to taste
Directions
- In a large soup pot, place potatoes, leeks and broth. Bring to a boil over high heat.
- Allow to boil for about 10 minutes, then reduce heat to medium and let simmer for another 10 minutes or until the potatoes are tender.
- Remove from heat and blend to desired consistency with an immersion blender.
- Season with salt & pepper
So simple! Really yummy too! Enjoy!
e
No comments:
Post a Comment