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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A yummy, quick hot soup in the winter or delicious served cold as the classic french soup, vichyssoise. Most leek & potato soups have chicken stock added, while this adds richness, it also doesn't add those extra calories that I don't need. Ingredients:
4 medium leeks |
2 tablespoons butter |
5 medium potatoes, peeled & cubed |
3 medium carrots, peeled & cut into 1/2-inch slices |
1/4 cup light cream (optional) |
Directions:
1. Trim & clean leeks well, by slicing down the length & washing thoroughly. Cut crosswise into 1/2 slices.
2. In a large saucepan, melt butter, add leeks & sauce for 4-5 minutes til leeks have softened slightly.
3. Add potatoes & carrots, then add water to just barely cover the vegetables.
4. Bring to a boil, then turn down to low & simmer uncovered until the veg is tender, about 30 minutes.
5. Cool soup slightly & put in a blender, blend until the consistency you like, extra smooth or rustic with chunks of veg.
6. Season with salt & pepper to taste.
7. Return soup to pot, add cream if you are using it. I only use cream if I am serving this to company, for everyday lunchtime soup, I don't bother.
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