Recipe

Leek And Red Potato Soup Recipe

	Darbar / All my dishes 1 year ago You can enrich this soup with a bit of cream at the end, but you really don't need it. Prep:10m Cook:35m Servings:6	Darbar
	leek potato soup

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Ingredients

3-4 large leeks

2 Tbsp olive oil

2 ribs celery, chopped

2 quarts chicken stock (homemade or unsalted canned)

6 large or 12-14 small red-skinned new potatoes, unpeeled, cut into chunks

Enough water to just cover (if needed)

Dill weed and black pepper to taste

Sea salt, to taste

Garlic croutons, for garnish

Directions

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.

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Comments

grizzlybear 1 year ago said:
Oh Yeah I love red potatoes.........this is gonna be a must try.......Looks easy too.......Thanks

pudgy47 1 year ago said:
Taters and leeks can't get much better>>>>>>> thanks.

krumkake 1 year ago said:
Sounds wonderful - I love leek soup. Thanks for the post!

lakedawn 3 months, 1 week ago said:
I used Mountain King "butter reds" and it is some of the best soup I've ever made. I did enrich it with half and half. So creamy.

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