Leek And Potato Soup
From jo_jo_ba 11 years ago
- 1 1/2 hours to make
- Serves 6
A rich, flavourful puree of buttery leeks, onions, potatoes and parsnip adapted from Home Grown Harvest. Garnished with garden fresh chives and chive blossoms, this warming, hearty meal is perfect for the first brisk day of Fall.
Ingredients
- 3 tbsp salted butter shopping list
- 3 large leeks (white and light green parts), sliced and rinsed well shopping list
- 1 large sweet onion, chopped shopping list
- 10 oz Yukon Gold or red-skinned potatoes, peeled and diced shopping list
- 1 large parsnip, peeled and diced shopping list
- 1 2/3 cup evaporated 2% milk shopping list
- 2 cups low-sodium vegetable broth shopping list
- 2 bay leaves shopping list
- 1/2 tsp dried rosemary shopping list
- 1/4 - 1/2 tsp sea salt, to taste shopping list
- white pepper, to taste shopping list
- fresh chives and/or chive blossoms, to serve shopping list
How to make it
- Melt the butter in a large Dutch oven over medium-low heat.
- Add the leeks and onion, stir to coat with the butter and cover.
- Cook 10 minutes, then stir in the potatoes and parsnip and re-cover.
- Cook a further 10 minutes.
- Pour in the milk and broth, then add the bay leaves, rosemary, salt and pepper.
- Cover and simmer 30 minutes, until the vegetables are falling apart.
- Remove bay leaves.
- Using an immersion blender (or working in batches in a standard blender), puree smooth.
- Taste and adjust seasoning, then serve.
The Rating
Reviewed by 1 people-
Interesting flavor. Don't think I've ever combined parsnips and leaks before.
See http: Soup Again Ii for more details.
pointsevenout
in Athens loved it
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