Leek and Potato Soup
(from Peachblossm’s recipe box)
Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a water-cress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli, or anything else you think would go with it, and vary the proportions as you wish.
Source: http://www.cookstr.com/recipes/leek-or-onion-and-potato-soup
Prep time: 40 minutes
Cook time: 20 minutes
Serves 7 people
Categories: leek, soup, vegetarian
Ingredients
- 3 to 4 cups or 1 lb peeled potatoes, sliced or diced
- 3 cups or 1 lb thinly sliced leeks including the tender green, or yellow onions
- 2 quarts of water
- 1 Tb salt
- 4 to 6 Tb whipping cream or 2 to 3 Tb softened butter
- 2 to 3 Tb minced parsley or chives
Directions
-
Either simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.
-
Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to the simmer.
-
Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.