- some potatoes (I used five smallish russets)
- some leeks, an equal number to the potatoes
- veggie or chicken stock
- salt and pepper
- sour cream (you could also use plain yogurt or milk/cream)
- Peel and dice potatoes. Thinly slice white and light green parts of leeks.
- Sauté potatoes and leeks in a medium-large stockpot in a bit of olive oil or butter for a couple of minutes, just to wilt the leeks—do not let veggies brown.
- Generously salt and pepper, then add stock to about an inch above level of veggies.
- Bring to a boil, then cover and simmer until veggies are very tender, about 20 min.
- Off heat, use immersion blender or food processor to purée soup.
- Add sour cream (or yogurt or milk) to taste (I used about 3/4 c.) and blend until well mixed.
- Garnish with fresh parsley or dill or whatever else strikes your fancy and you have in your fridge.
Found On: Snickollet
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