This is a great soup to make a ton of and have on hand all week. It requires only three ingredients (one of which is butter) so it's a good one to try if you're at the store and don't want to run all over getting ingredients. I like to make as much as I can, using roughly equal parts leeks and potatoes.
Russet Potatoes, peeled and chopped
Leeks, trimmed, washed well, and sliced
Put chopped leeks and potatoes into large pot and cover with water. Bring to boil and simmer till potatoes are done (about 45 minutes). Mash with a fork until smooth. Add some big hunks of butter and salt to taste.
Dec 13, 2008
Potato Leek Soup
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2 comments:
Emily, just came across your blog via your web site via the strange maps blog. I love your map and will be purchasing an Oregon shirt. Regarding Potato Leek Soup, I am a big fan. Recently I came across a recipe for a schmancied up version using pumpkin instead of potato that I thought you might like:
Bake a pumpkin then dice it; mine was about 6-7 inches in diameter and it took about an hour at 375
(peel it and gut it, of course -- I gutted, baked, peeled then diced)
Chop up a bunch of leeks and some onion (I used 1 large white onion, 3 leeks)
Put leeks + onion + a bit of olive oil in bottom of soup pan, cook for 5 min or so
Add 1 quart veggie stock (or whatever stock) and diced pumpkin
Bring to boil, then simmer for 15 min or so
When it's getting good and mushy, finish the job with a potato masher, but leave it a little lumpy for texture
Add salt + pepper to taste and the magic ingredient: a can of coconut milk
Mix it all up and serve with crusty bread
Thanks, Genevieve, I will try it.
It sounds delicious and still really simple to make!!!!!!!!
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