Potato Leek Soup!
I forgot to take photos of the process, so here are two from eating the leftovers the next day.
This is from the Joy of Cooking:
6 fist-sized russet potatoes, peeled and sliced
7-8 leeks (the white part and a tiny bit of the green), sliced in rounds
1 onion
5 cups of broth
olive oil
Sautee the leeks and onion for about 15 minutes until soft and translucent. Then add the potatoes and broth. Bring to a boil and simmer, covered, for about 15 minutes. Blend and serve with salt and pepper, and some Toffutti sour cream if you like!
posted by Anonymous @ 9:57 PM
3 Comments:
Looks good. I might try it with sweet potatoes.
this looks so tasty and so easy. I will have to try it in the new year.
Thankk you for being you
Post a Comment
<< Home