 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
|
An easy, rainy day soup. Ingredients:
2 medium leeks, washed and rough chopped |
3 extra large russet or starchy potatos (about 3 cups chopped) |
1/2 medium onion |
1 tbsp garlic, crushed |
900mls chicken stock, prepared |
3 tbsp olive oil |
salt to taste |
pepper to taste (i like lots) |
1 tsp rubbed parsley |
300mls heavy cream, milk or skim milk (your choice) |
slivered almonds (optional) |
Directions:
1. Roughly chop all vegetables, prepare chicken stock if using powder, and measure out all ingredients (it saves you from scrambling between steps.
2. in a large sauce pan, or small stock pot, heat the olive oil. When heated, saute onions and garlic. Add leeks after about 1 minute.
3. place chopped potatoes on top of onions and leeks, chicken stock, pepper, salt and parsley. Cover and simmer until potatoes are tender, but not mushy - you don't want to overcook them, or the soup will end up gluey. Remove from heat.
4. Using a hand blender or tabletop blender, blend until everything is just pureed. Again, if you over-puree, the soup will end up gluey. Return to low heat. Add cream/milk, and almonds if desired, stir and heat through.
5. Taste and adjust salt and pepper as desired.
6. Serve hot with a dinner roll or other fresh bread.
|
|