Potato Leek Soup
April12
Summary: J.C. Huizenga Recipe, modified by Mary
Thanks to my friend Jennifer for once preparing this yummy soup for my family.
Ingredients
- 4 large Potatoes (about 4 cups)
- 2 cups Water
- 2 tablespoons Olive Oil
- 1 tablespoon diced Onion
- 2 large Leeks, thinly sliced, using all of the white and some of the green
- 1 tablespoon Flour
- 2 cups Milk or Half-and-Half (or combination)
- 1 teaspoon or so of Salt
- 1/2 teaspoon Pepper
- 1 teaspoon or more Celery Salt
- 1/4 cup chopped Parsley
- Grated Cheddar Cheese for garnish, optional
Instructions
- Peel and slice the potatoes – place in a saucepan with 2 cups cold water and bring to a boil
- When potatoes are tender, pour potatoes and cooking water into a food processor or blender and pulse till smooth
- Pour the oil into the clean saucepan, and sauté onion and leeks until soft, about 4 minutes
- Stir in flour and cook for 1 minute
- Add pureed potato mixture and stir till combined and smooth
- Add milk and cook on low heat until slightly thickened, about 5-10 miutes
- Season with seasonings – Taste and adjust seasoning
- Stir in parsley and serve with grated cheddar cheese sprinkled on top of the soup, or stir into the soup if you like
Number of servings (yield): 6
Microformatting by hRecipe.