Leek and Potato Soup
Soup
2 leeks, cleaned and sliced thinly
2 medium-large potatoes, cubed
**I use white or yellow potatoes with a thin skin so that I don't have to peel them
2 cloves garlic, minced
4 cups vegetable or chicken broth (1 box of broth)
1 tsp. dried, mixed herbs (or 1/2 tsp. rosemary and 1/2 tsp. thyme)
olive oil
salt and pepper
Finishing
6 mushrooms (button or cremini), diced
1/2 zucchini, diced
1/2 orange or red bell pepper, diced
1/2 onion, diced
salt and pepper
Directions
1- In a large pot, pour enough olive oil to lightly coat the bottom. Over medium heat, sauté the garlic and leeks until soft, approx. 5 minutes.
2- Add cubed potatoes and stir to coat. Add herbs, and season with salt and pepper. Cook another 5 minutes.
3- Pour in broth, bring to a boil and then lower heat. Let simmer 15 minutes, or until potatoes are cooked through and soft.
4- While soup is cooking, pour 1 tbsp. oil in a pan and cook garlic, onion, mushrooms, pepper and zucchini until just cooked through. Lightly salt and pepper. Remove from heat.
5- When soup is ready, blend with an immersion blender or in a blender until desired smoothness is reached. If soup is too thick, add a little more water or broth. Ladle into warm bowls and top with some of the sauteed vegetables. Adjust seasonings and serve.
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