Wednesday, December 20, 2006

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!


At December 21, 2006 1:01 PM, Blogger stagflation said...

Looks good. I might try it with sweet potatoes.

At December 23, 2006 1:16 PM, Anonymous Anonymous said...

this looks so tasty and so easy. I will have to try it in the new year.


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