Potato Leek Soup Recipe - Cooking Index
Potato Leek Soup Recipe - Cooking Index
This pureed soup is delicious hot and delicious cold. Yields are high to allow for leftovers! Soup will be thicker when cold so thin if desired with milk, cream, stock or water. Also, this pureed soup lends itself to other garnishes: A dollop of Crema, creme fraiche or sour cream. A sprinkling of herbs. A spoonful of red or green salsa (crunchy texture contrast). Freshly fried tortilla chips floating on top. Several of the above!
Type: Vegetables| 3 | Yukon Gold potatoes - (abt 1 lb) - peeled, cut 1" dice | |
| 3 | Thick leeks, white and light green parts - cleaned, sliced thin | |
| 1 | Water | |
| 1 | Bay leaf | |
| 3 sections | Thyme - tied together | |
| 2 teaspoons | 10ml | Salt |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 | Chives - sliced thin - (abt 1 |
Place all ingredients except chives into medium saucepan and bring to a simmer. Cook for 20 to 30 minutes or until potatoes can be easily smashed against side of pot with a wooden spoon. Remove thyme and bay leaf and puree with an immersion blender until very smooth. Serve in bowls with chives sprinkled on top.
This recipe yields 4 to 6 servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6300 broadcast 10-18 1996) - Downloaded from their Web-Site - http://www.foodtv.com
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