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Potato-leek soup

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Ingredients/Components

fist-sized potatoes - 3 item
cleaned chopped leeks - 3 c
stalk celery, chopped - 1 item
large carrot, chopped - 1 item
butter - 4 Tbsp
salt - 3/4 tsp
stock or water - 1/2 c
milk - 3 c
snippets of fresh herbs thyme, marjoram, basil; optional - 1 item

How to make potato-leek soup:

Scrub potatoes; cut into 1-inch chunks. Place them in a saucepan with leeks, celery, carrot and butter. Add salt. Cook the vegetables, stirring over medium heat, until butter is melted and all is coated (5 minutes). Add stock or water; bring to a boil. Cover, reduce heat to simmer. Cook until potatoes are soft (20 to 30 minutes). Check moisture level; you may need to add more water or stock. When potatoes are tender, remove the pan from heat and puree its contents in the milk (use a blender or food processor). Make sure mixture is smooth. Return to saucepan. Add optional herbs (or not). Grind in black pepper and salt to taste. Heat soup gently, covered, until just hot. Try not to boil. Serve immediately.

Recipe categories: Potato, Vegetables, Soups & stews.

Rating:

3.3

Average rating: 3.3, total votes: 3

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