Potato Leek Soup
Source: Rochelle ca. 1990’s.
There are two words to describe this soup; delicious and easy! This soup is a perfect meal for a cold rainy day and can be made in a pinch. It consists of 2 main ingredients with stock to follow and a hint of cream if desired. I like this pureed in a blender, or you can leave it whole and chunky if this is your preference. This can also be substituted by switching leeks with asparagus, or even spinach. Enjoy!
|6-8 potatoes, cleaned||4 Tbs. butter|
|6-8 leeks-cleaned and chopped||1 onion|
|6-8 C. stock (vegetable or chicken)||Salt/pepper to taste|
Get your soup stock pot out, put your butter in to melt, and sauté your chopped onion until translucent.
Take your washed potatoes and cut them in equal proportions for optimal cooking. You can dice them, or quarter them, your choice. If you puree in the end, it doesn’t matter what you do. If you leave the soup chunky, then I’d say to dice them.
Have your leeks washed well, and then slice them.
Once onions are cooked, add potatoes, leeks and cook in the butter/onion mixture for about 5 min or so.
Add your stock, bring to boil, turn down heat and simmer until potatoes are soft, usually 15 min. or so.
At the end, add a dollop of cream, mix in.
(If you choose to puree the soup, pour in the mixer or insert the hand mixer and whip it up)
Serve and garnish w/ parsley and serve with home-made crostini.