Leek and Red Potato Soup
From darbar 16 years ago
- 35 minutes to make
- Serves 6
You can enrich this soup with a bit of cream at the end, but you really don't need it.
Ingredients
- 3-4 large leeks shopping list
- 2 Tbsp olive oil shopping list
- 2 ribs celery, chopped shopping list
- 2 quarts chicken stock (homemade or unsalted canned) shopping list
- 6 large or 12-14 small red-skinned new potatoes, unpeeled, cut into chunks shopping list
- Enough water to just cover (if needed) shopping list
- dill weed and black pepper to taste shopping list
- sea salt, to taste shopping list
- garlic croutons, for garnish shopping list
How to make it
- Wash and slice leeks, and saute in a stockpot with celery in 2 Tbsp olive oil until limp but not brown. Add remaining ingredients except dill, pepper and croutons, and bring to a boil. Reduce heat to low-medium and cook until potatoes are tender. Puree entire potful with an immersion blender, or in a food processor (in batches, if necessary) and return to stockpot. Season generously with dill and black pepper, and salt if you really need it. Add more stock or water if the soup is too thick. Serve hot with garlic croutons. If you're going to serve this cold, remember that you will need a bit of extra seasoning and salt.
The Rating
Reviewed by 4 people-
I'm making it right now and it smells absolutely wonderful! Here's to a great dinner!
blkfirecrystal
in Dallas loved it
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blkfirecrystal
in Dallas loved it
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