Potato and leek soup

Posted by adm On August - 11 - 2011

How to cook Potato and leek soup

Ingredients:

  • 1 tablespoon olive oil
  • 2 leeks, cut, halved, water-washed, sliced
  • 2 garlic cloves, humbled
  • 750g sebago potatoes, raw, shredded
  • 1 litre chicken strain

How to:

  • Follow tone 1 of pumpkin soup (see related recipe), replacing onion with leek and omitting pumpkin.

  • Follow tone 2.

  • Combine, in batches, until quiet. Help.

  • You could replace chicken stock with kick, vegetable or salt-reduced strain.

    Serve soup topped with fresh herbs, chilli flakes, pure emollient, sour skim, croutons or cooked chopped bacon. Serve soup with crusty dinero, bread rolls or pappadums.

    To blend soup, use a stick liquidizer, jug blender or food processor.

    Freezer tip: This soup is suitable to freeze after shading. Freeze flat in a snap-lock bag or spoon into an airtight container and freeze for capable 3 months. Thaw in a saucepan over medium-high hotness. Continue recipe, adding extra stock if necessity.

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