Leek and Potato Soup


Leek and Potato Soup
(Makes about 4 servings)
(Adapted from williams-sonoma.com)

Ingredients:

2 tbsp unsalted butter
2 tbsp olive oil
1 onion, thinly sliced
2 leeks, white and light green portions, thinly sliced
3 lbs potatoes, peeled and thinly sliced
Dash celery salt
4 cups broth (I used unsalted chicken broth) - you can use vegetable broth or even just water if you like.
Milk or cream if desired.

Directions:

1. In a large pot, heat the butter and olive oil. Add the onion and leeks. Cook over medium heat, stirring occasionally for about 5 minutes.

2. Add the potatoes and celery salt. Reduce the heat a little and cook for another 5 minutes, stirring often until the potatoes start to soften.

3. Add 1 cup of broth and simmer for about 15 minutes until the veggies are really soft.

4. Add the last 3 cups of broth and simmer for about 5 minutes.

5. Using a hand stick blender, carefully blend the soup. If it's too thick, add some cream or milk if you like.

No comments: