"Bless us, O Lord, and these Thy gifts, which we are about to receive from Thy bounty, through Christ our Lord. Amen."

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.


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.

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