LEEK & POTATO SOUP

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Rate this recipe 3.8/5 (51 Votes)

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Ingredients

Level of difficulty Easy
Cost Budget Friendly

DIRECTIONS:
In a large pot or dutch oven, melt the butter and saute the potatoes & onions until softened.

Add the chicken or vegetable stock and water and bring to a boil.

Turn down and simmer until vegetables are cooked (about 15 minutes).

Remove from heat and with an immersion blender, puree half the mixture.

Gradually stir in the milk, lemon juice, salt & pepper and return to heat stirring often until hot & ready to serve.

This soup freezes well. Makes a great side dish or starter on a cold day.

The mix of white / yellow flesh potatoes add a splash of colour.

VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

Chop the potatoes in half, boil until very tender and drain.
In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
On a baking tray, spoon out the zucchini-potato mixture and form into balls.
Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
When golden, remove from oven... and enjoy!