How to make it

  • Roughly chop all vegetables, prepare chicken stock if using powder, and measure out all ingredients (it saves you from scrambling between steps.
  • in a large sauce pan, or small stock pot, heat the olive oil. When heated, saute onions and garlic. Add leeks after about 1 minute.
  • place chopped potatoes on top of onions and leeks, chicken stock, pepper, salt and parsley. Cover and simmer until potatoes are tender, but not mushy - you don't want to overcook them, or the soup will end up gluey. Remove from heat.
  • Using a hand blender or tabletop blender, blend until everything is just pureed. Again, if you over-puree, the soup will end up gluey. Return to low heat. Add cream/milk, and almonds if desired, stir and heat through.
  • Taste and adjust salt and pepper as desired.
  • Serve hot with a dinner roll or other fresh bread.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes