Tuesday, April 26, 2011

Leek Potato Soup





This is quick and easy, especially if you have a Vitamix or other power-house blender.



Ingredients:



1 large leek or 2 medium-width leeks



2 T butter



2 cups water



2 cups broth (either chicken or veggie)



2 lbs. potatoes, peeled, diced into 1/2 inch pieces



pinch of Marjoram



1/4 cup finely chopped dill



1/2 teaspoon dried thyme



dash of Tabasco sauce or pinch of dried, powdered hot chili



salt and pepper to taste






What to do:



Saute sliced leeks in butter with salt and pepper on low heat, covered pan for about 10 minutes. Take care not to brown those leeks, which results in a burnt taste.



Add liquid ingredients and the potatoes. Bring to a low simmer and cook for 2 minutes. Ladle half of the mixture into the blender and hit puree, then return to pan. Add herbs, Tabasco, salt and pepper. Serve hot.

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