I orginally got this recipe out of a french cookbook years ago, but I will admit that I never actually ate this soup in France. It is super yummy though, especially if you like creamy soups.
Potato and Leek Soup
3 medium sized potatoes, peeled and sliced
3 medium sized leeks, washed and sliced, do not use the tough green part
3 10 3/4 oz. cans chicken broth
1 chicken broth can of water
1/2 cup whipping cream
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
Combine potatoes, leeks, chicken broth, and water in a heavy pan. Bring to a boil, reduce heat, and simmer 40 minutes.
Do not drain off any broth or liquid. Mash vegetables in the sauce pan until they are fairly smooth. (If they will not mash easily then the soup has not cooked long enough. Cook it 10 or 15 minutes longer and try mashing again).
Add cream, butter, salt and pepper. Heat but do not boil. if it boils it will curdle. Serve and enjoy!
mmmm... yummy!
4 comments:
I am anxious to try it! I have had some potato and leek soup here in the UK (baked potato soup doesn't seem to exist here, but they have potato and leek all over the place!) I will trying to make it myself!
this will be interesting for me because i've never cooked or eaten leeks before (that i know of anyway). so i should only use the bulb? why am i tempted to put bacon in this? i think i've been cooking for shane for too long. it's hard to cook something without throwing meat in.
Ooh, I love potato and leek soup! I'll get mine up later today - but it is potato based too.
Marie, the main thing to remember with leeks is that they are sandy beyond belief from the store. I always soak them in cold water afer I chop them to get all the sand out!
Oh look, another recipe without split peas in it! Yeah.
Ha ha. I've never worked with leeks before either. So this will be fun.
I should have said that my mom makes split pea soup with ham in it and I don't really like it but andouille is yummy so I actually am very interested to try the soup, marie. It's just fun to rib you, that's all.
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