Peace family, it’s not cold today, but it’s going to get cold tonight, so here’s something to help you keep warm!
Leek and potato soup isn’t very well known in Texas, but back when I used to live in the U.K., it was pretty popular, and with good reason! It tastes similar to French Onion soup, is pretty easy to make, and it is especially nice with crusty bread or Parmesan cheese toast on the side.
A friend and I made this for the first time over the weekend, and it sure was yummy!
For four servings, you will need: several tablespoons of butter, 2 chopped leeks, 1 finely chopped, small onion, 2 big potatoes, peeled and chopped, and about 3 and 1/2 cups chicken or vegetable broth.
Heat a couple tablespoons of butter over medium-low heat in a large saucepan. Add the leeks and onions and cook for about seven minutes or until they are softened but not browned.
Add the potatoes to the saucepan and cook about two or three minutes, stirring occasionally, then add the broth and bring it to a boil. Cover and simmer for about 30 minutes or until very tender.
Add salt and pepper to taste, remove from heat and stir in a little butter. Enjoy! 🙂
Kat’s note on preparing leeks: I had never cooked with leeks before this, so I had to look up how to prepare them. Cut off the dark green portion of the leek and discard, or save aside for stock. Wait to cut the roots off last because if you do them first, the leek will slip apart and be difficult to cut. Leeks are usually pretty sandy/dirty inside the leaf folds, so cut the stalk through once vertically (without cutting the base) so that you can spread out the sections and rinse carefully. Rotate the leek halfway around and repeat with another cut and rinse (there will be an x shape if you look down from the top of it) Once it’s clean, chop and use as you please, cutting from the green end to the white end.
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