Thursday, February 28, 2008
potato leek soup
and you thought i was kidding about the cooking!
this is my dad's recipe that i always crave in the middle of winter because its very thick and filling* and reminds me of home (awwwww).
leeks are kinda wierd, but you can't really taste them in the soup, so i still put them in the soup. they must do something for it.. who knows? anyway, they look like this beforehand (i forgot to take a picture of the pre-chopped leeks):
you only eat the whitish-green tube and throw everything else out. and make sure you wash them thoroughly because they have sand hidden in their crevices. weird, i know.
other than that, this soup is easy to make and pretty fast - you just need a pot and a blender and you're all set!potato & leek soup (from the kitchen of k-hugz)
2 T unsalted butter
4-6 leeks, chopped
1 1/4 lbs peeled potatoes, thinly sliced
5 cups chicken broth (~2 cans)
1/2 cup heavy cream
1. chop leeks into little pieces and place in saucepan with butter over low heat. cook until tender (about 20 minutes), stirring occasionally.
2. while the leeks are cooking, slice potatoes thinly - the thinness should be relative to how impatient you are
3. when leeks are tender, add potatoes, chicken broth and heavy cream. bring to a boil, then reduce heat and simmer until potatoes are soft (about 20-30 minutes, depending on the thinness).
4. pour into blender and blend until creamy.
5. bake some oatmeal bread
6. devour :)
* thats what she said.
2:59 PM link it!