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Potato Leek Soup
2 large leeks
3 medium potatoes, quartered
1/4 cup butter
1 cup milk
1/2 teaspoon salt
1 qt. water or chicken stock
1/4 cup chopped celery
1/4 cup shallots

Method
Peel and quarter the potatoes.
Prepare the leeks by removing the green portions, reserving for another use if desired (good to use when making stock).
Cut down the center lengthwise and wash thoroughly.
Chop the white portions finely.
Sauté until softened with the shallots in half the butter for 5-7 minutes.
Add 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer 20-25 minutes.
Remove potatoes and leeks to a small bowl.
Using a potato masher or food processor, mash the potatoes to a puree.
Return the puree to the cooking water.
Stir in the milk and remaining butter.
Heat until heated through (about 2 minutes).
Season to taste with salt and pepper.

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