Potato Leek Soup

27 Dec

Potato Leek Soup

This soup is definitely comfort food for a rainy day. This soup is a meal in itself served with warm crusty bread. It is a soup I keep coming back to.

1- 2 medium sized leeks chopped

1 medium onion chopped

4 medium potatoes chopped (I use a combination of red, russet and yukon gold potatoes)

1 clove garlic chopped

1 spoon of oil

salt and pepper to taste

a dash or two of spices: thyme and rosemary

a big bay leaf

In a large pot, add oil and sautee leeks, onion and garlic over medium heat for a few minutes stirring frequently. Add the potatoes and cook another couple of minutes. Add the spices and cover the potatoes with water. Bring to a boil and reduce heat cooking until potatoes are tender. When the potatoes are cooked, remove from heat and let the soup cool to room temperature. Remove the bay leaf. Then, blend the soup in a blender (filling half the blender at a time) until soup is pureed and smooth. Return to the purred soup to the pot and reheat. Serve with warm crusty sourdough bread.

Serves 4

Tip: if you want more bite to this soup, then use white pepper



photo by: Ann@74’s on flickr.com

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