My crafting and family life journal

Potato Leek Soup

My partner has been asking for potato leek soup for the past three weeks so I finally broke down and made it today. This is not a good time of year to buy leeks, but when you get asked repeatedly for something that is so simple to make you give and pay $2.99 a pound for leeks that are so thick that half of each unit has to be thrown into the compost heap because the top sections are to tough to use.

Ingredients

potato leek soup ingredients

  • 3 tbsp butter
  • 2-3 leeks finely sliced (a mandoline is very help in this step and the the potatoes)
  • 1 medium or large onion, chopped
  • 6-8 potatoes thinly sliced (to leave the skins on or not is up to you — since the skins are the only part of a potato with nutritional value I leave them on)
  • 3 1/2 cup of vegetable broth (or enough to barely cover potatoes)
  • salt and freshly ground pepper to taste
  • 1/4 cup chopped fresh parsley

Directions

IMG_1094

  1. Melt butter in a large saucepan over medium heat then add onions ans leeks. Cook, stirring, until onions are limp and just slightly brown.
    IMG_1093
  2. Add sliced potatoes to saucepan then pour in enough vegetable broth to just barely covers the potatoes. Continue cooking over a medium heat until potatoes are tinder. Using a masher or blender, mash the potatoes until desired consistency is reached.
    IMG_1097
  3. Add parsley and salt and pepper to taste.
  4. Serve with spelt flat bread and salad, or if you are really feeling energetic serve the soup with Caramelized Fennel & Goat Cheese Flatbread (this is how I will serve the dish tomorrow).
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