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Potato Soup With Spring Greens

Diet.Chef's picture
Ingredients
  Leeks 6 Medium
  Olive oil/Vegetable oil 2 Teaspoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken stock/Canned broth 4 Cup (64 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Baking potatoes 8 Ounce, peeled and cut into 1/2-inch dice (2 Large Ones)
  Dried basil 1⁄2 Teaspoon, crumbled
  Bay leaf 1⁄2
  Dried thyme 1⁄8 Teaspoon, crumbled
  Salt 1 Teaspoon
  Finely chopped parsley 1⁄4 Cup (4 tbs)
  Scallions 2 Medium, minced (Including Green Stems)
  Snipped chives 2 Tablespoon
  Black pepper To Taste
Directions

1. Trim off the darkest green portion of the leek stems and discard, leaving just the light and medium green parts. Cut the leeks in half lengthwise and then crosswise into 1/4-inch slices. You will need 4 cups. Put the leeks in large bowl of cold water and rinse well to remove any sand. Drain; roll up in several layers of paper towels to dry.
2. Spoon the oil into a large heavy saucepan or soup pot over moderate heat. Add the leeks and saute until softened, adding 1 or 2 tablespoons of water if they begin to stick or become dry. Sprinkle with the flour and stir to moisten. Add the chicken stock and, stirring constantly, bring to a boil. Simmer for 1 minute. Add the milk, potatoes, basil, bay leaf, thyme and salt. Bring to a boil, stirring frequently. Reduce the heat, partially cover, and simmer, stirring occasionally, until the potatoes are very tender, 15 to 20 minutes.
3. Remove the soup from the heat; stir in the parsley and scallions. Ladle into hot soup plates. Sprinkle with the chives and a pinch of black pepper. Serve hot.

Recipe Summary

Cuisine: 
South American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Interest: 
Spring
Ingredient: 
Potato
Cook Time: 
15 Minutes

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