Wednesday, November 11, 2009

Potato Leek Soup

This soup is delicious. I've made it multiple times already this season. It's hearty and yummy and pretty easy to make.

3-4 Leeks, sliced thin
7-8 Potatoes
1 Onion, chopped
1 Cup Cream
1 Stick Butter (You can do less- we just like the butter)
3.5 Cups Vegetable Broth (You can use Chicken Broth as well)
Salt to taste
Black Pepper to taste

Slice leeks (I use the Cuisinart). Do not use the dark green parts. Add them and the butter along with the chopped onion, to a large sauce pan over medium heat.

Slice potatoes and add to the sauce pan once the onions are limp and starting to brown.
Add in the vegetable broth. It should cover the potatoes. Continue cooking over medium heat until the potatoes are tender.
Once tender, you can either use a potato masher and mash down until desired consisted or scoop out and blend in your Vitamix (I do this since I do not have a masher). Add back to the pan once blended and add in the cream. Cook for 15-20 minutes longer over low heat, stirring frequently. Add sea salt and pepper to taste. Then it's ready to be savored. :) This soup is especially great with the Fontina Cheese + Mushroom Sandwiches.

No comments:

Post a Comment