potato-and-leek-soup

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Showcasing just two ingredients, this classic soup brings out the best in both. Thick and homey, just the smell of it cooking is enough to make you hungry.

Yield : Makes 4 to 6 servings

Ingredients

  • 2 tablespoons butter or olive oil
  • 6 large leeks (white parts only), halved lengthwise and cut, ½-inch thick
  • 3 medium baking potatoes, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 6 cups Basic Vegetable Stock 
  • Bouquet Garni (see Notes)
  • 2 teaspoons salt
  • ½ cup dry white wine (optional)
  • Black pepper

Directions

1. Melt butter in a 3-quart soup pot and swirl it around until it coats the entire surface. Heat over high heat for 1 minute. Add the leeks, potatoes, onion, and garlic. Cook and stir until leeks and onion are tender, about 5 minutes.

2. Add the Basic Vegetable Stock and Bouquet Garni. Bring to a boil. Reduce heat to simmering and cook for 30 minutes. Remove pot from heat. Cool for 15 minutes.

3. Remove Bouquet Garni. Use an immersion blender to puree soup right in the soup pot. Stir in salt. If you like, stir in white wine. Cook 5 minutes more. Season to taste with pepper.

Notes

Bouquet Garni: Bundle 8 sprigs fresh thyme, 2 bay leaves, and 1 tablespoon black peppercorns together in several thicknesses of cotton cheesecloth. Tie closed with string.


© 2004 Meredith Corporation
 

Nutritional Information

Nutrition Facts per serving: 202 cal., 8 g total fat (4 g sat. fat), 16 mg chol., 1,307 mg sodium, 32 g carbo., 3 g fiber, 6 g pro.

Daily Values: 12% vit. A, 34% vit. C, 5% calcium, 12% iron

 

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