Leek & Potato Soup
By ?
Ingredients
- INGREDIENTS:
- 2 tbsp butter
- 6 medium potatoes diced (3 russets / 3 yukon gold)
- 3 large leeks
- washed & sliced thinly
- 2 cups vegetable or chicken stock
- 1 cup water
- 2 cups milk
- 1-2 tbsp lemon juice
- Salt & pepper to taste
- 1/2 cup cream
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
DIRECTIONS:
In a large pot or dutch oven, melt the butter and saute the potatoes & onions until softened.
Step 2
Add the chicken or vegetable stock and water and bring to a boil.
Step 3
Turn down and simmer until vegetables are cooked (about 15 minutes).
Step 4
Remove from heat and with an immersion blender, puree half the mixture.
Step 5
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.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- 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!
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