Ingredients
- 4 large leeks, or 2 large leeks and 1 large onion
- 1 shallot
- 4 cloves garlic
- 6 potatoes (For thicker soup use more potatoes)
- 1 quart or 1 liter chicken stock or vegetable stock
- 2 tablespoons or 30ml softened butter
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Preparation
Wash leeks, peel onion,
garlic & shallots.
Leeks will have dirt between layers where white becomes green – peel & rinse until layers are clean. Chop up leeks, onion, shallot & garlic.
Scrub potato skins,
cut into chunks.
Prepare chicken or vegetable stock.
Cooking
In deep skillet with high heat, melt butter, add garlic, shallots and onions.
Stir until onions become transparent (about 5 minutes), add leeks and
potatoes, then stock. Bring to a boil, cover and cook at medium heat
for 30 minutes.
Use food processor to puree.
Serve hot or cold. |
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