The easiest way to take your cooking to the next level is to use better ingredients.

Monday, February 14, 2011

Leek and Potato Soup II

I love Leek and Potato Soup, but I my body seriously can't afford to make the creamy deliciousness very often. I found a recipe that can still provide me with the delicious comfort that is Leek and Potato Soup without viciously attaching itself to my hips.

5 pounds potatoes, peeled and quartered
6 cups chicken broth
3 large leeks, bulb only
1/4 cup butter
1/2 tsp salt
1/4 teaspoon freshly ground white pepper

1. Cook potatoes in chicken stock until soft. Set aside, do not drain.
2. Put potatoes in the work bowl of a food processor in batches. Add 5 cups of chicken stock from the potato cooking pot. Puree until smooth.
3. Half the leeks lengthwise, and soak in water to clean. Finely slice. Saute in butter until transparent.
4. In a soup pot, combine remaining cup of chicken stock from the potato cooking pot and sauteed leeks. Stir in pureed potatoes, and bring to a simmer. Season with salt and white pepper. Cook to desired consistency, adding more stock if necessary.

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