Friday, January 27, 2017
Potato & Leek Soup
Soups are perfect for those cold days, afternoons or nights. Make a big pot of this soup and warm up for an easy and satisfying meal...put some bread on in the morning and voila have this Potato & Leek Soup for lunch or dinner.
WHAT YOU WILL NEED:
3 - 5 Tablespoons olive oil or butter
2 - 4 leeks, sliced, using only the white part
2 - 3 fresh garlic cloves, (optional)
8 cups of Chicken Stock or Beef Stock
8 potatoes, peeled and cubed
1 cup milk
2 - 4 tsp. kosher salt (or to taste)
1/2 - 1 tsp. pepper
1. Heat olive oil in large pot and sautee sliced leeks until tender; pour in chicken stock and cubed potatoes. Cover the pot with tight fitting lid and cook for 40 minutes.
2. Use a potato masher with the soup in the pot. Add milk, salt and pepper and whisk until creamy. If you have a hand blender...that works, too!
3. Serve warm with freshly baked bread! Garnish with fresh parsley.