Ingredients
3-4 Servings
3 Potatoes, peeled and quartered
1 Leek
1/3C Cream
3C Chicken stock
1T Butter
S&P
Instructions
On medium heat cook leek in butter for 5 minutes, stirring frequently. (See note if not sure how to cut onion)
Boil potatoes in stock until very soft then add leek, butter and cream
Blend everything together using a stick blender until just smooth
Serve with some buttered bread
*NOTE*
This is inspired by a recipe from recipetineats
https://www.recipetineats.com/leek-and-potato-soup/
Omg you absolutely don't have to cut the green tops off of leeks! They just have to be cooked much longer to soften up
ReplyDeleteA very comforting winter meal! Great work.
ReplyDeleteGood idea to include the image about the leek... I never quite know which parts to use.
I think the finishing touches to a meal really bring it up a level - easy grow herbs like parsley, spring onion are great to be able to grab from the garden for that. I also keep sesame seeds and crispy shallots in the cupboard for a sprinkle on top of certain meals. Still low cost and helps keep meals interesting.