Easy as soup! Potato Leek Soup
by chapelhill, December 12, 2009 | Permalink
This is a very simple recipe that you can make with dairy or not.
Potato Leek soup
Serves 2
1 small leek, rinsed and chopped finely
1 Tablespoon, olive oil or butter
3-4 medium size red new potatoes, chopped
1 vegetable bouillon cube (optional) or broth if you have it
Water
In a medium saucepot, over medium low heat, warm the oil or butter, then add the leeks. Cook, stirring occasionally until leeks are softened. Add the potatoes and cover with water and raise heat to high. You can add a bouillon cube for flavor if you prefer or use broth instead of water if you have it. Cover pan and once it starts to boil lower the heat until the liquid gently simmers and cook until potatoes are very tender, about 15 minutes.
When tender, taste for salt and pepper. If you prefer, you can mash the potatoes with a potato masher right in the pan. Or remove to a blender or food processor and blend until pureed adding water or milk as needed to do so easily.
Next you can add more liquid, broth, water, milk, soymilk and shredded cheese of your choice. I like to add Parmesan if I have it. Mix until heated through and cheese has melted. Enjoy!
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