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Leek And Potato Soup

I.am.Vegetarian's picture
Ingredients
  Potatoes 1 Pound, peeled
  Leeks 1 Pound, thinly sliced
  Water 3 Pint
  Salt 1 Tablespoon (Leveled)
  Butter/2 tablespoon oil 1 Ounce
  Cornflour 1⁄2 Tablespoon (Leveled)
  Pepper To Taste
  Parsley/Chives 1 Pinch, chopped
Directions

MAKING
1) In a covered saucepan, cook vegetables for 30 minutes (cooking time is 5 minutes under pressure) in salted water with oil until soft.
2) Allow to cool a little and then with a wooden spoon, strain through a strainer or through a vegetable grater or liquidize.
3) When needed, heat again and mix in cornflour mixture.
4) Thicken the mixture by boiling and dilute with water if necessary.
5) Season and add in nutmeg.

SERVING
6) Garnish with parsley or chives and serve in a tureen.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Leek
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
2

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