|*putting my hand up on Mar 01, 2012 @ 11:48 am|
I have an amazing cream of potato & leek soup that I absolutely love! I am at work now but will try to post it later on.
|is it easy? on Mar 01, 2012 @ 01:13 pm|
tell me it's easy! I'd love to try making it :-)
|very easy on Mar 01, 2012 @ 01:22 pm|
In a nutshell, you cook the potatoes, chop the leeks (perhaps pre-saute them, can't remember), throw it in the blender with milk, chicken stock, and a few other ingredients, blend until really fine, then heat through on the stove. Seriously, that's all!
|Potato & Leek Soup on Mar 02, 2012 @ 09:13 am|
Found it! I think I'll make this tonight, now that I read it over again....
1/4 cup butter
Add to a large pot and melt over medium heat
3 leeks, finely chopped (only the bottom white/light green part, not the dark leaves)
1 onion, finely chopped
Add to pot and cover, allowing leeks and onion to soften in the butter at low-medium heat for about 5-10 minutes. This takes the sharpness out of the veggies.
3 cups water
2 chicken bullion cubes (like OXO)*
4 potatoes, diced
Salt, Pepper, and Nutmeg to taste (a pinch or so)
Add to the pot and bring to a boil, stirring frequently to ensure the bullion cubes fully dissolve. Reduce to a simmer, cover, and cook until the potatoes are soft - about 20-30 minutes.
1 cup milk or light cream (cream adds richness)
Add milk and stir through, but do not allow to boil again. Using a hand blender (like a Cuisinart Smart Stick) right in the pot, or in stages using a regular pitcher-style blender, puree the soup until you get an even texture.
Top with freshly chopped chives or parsley if desired and serve immediately.
*Swap 2 cups of fresh chicken stock (preserved or homemade) for the 2 OXO cubes and 2 cups of the water (that means you only have to add 1 extra cup of water to make up for the original 3 cups of liquid).
|Bacon & Potato Chowder on Mar 21, 2012 @ 12:50 am|
Preparation time: 10 minute(s)
Cooking time: 4-6 hour(s)