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Leek And Potato Soup

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Ahh, I simply adore Leek and Potato Soup especially in icy winter night. The master combination of vegetable bouillon, leeks,potatoes, milk, butter and embellished by pepper, salt and parsley makes the just the doctor order soup for cold winter nights.
Ingredients
  Vegetable bouillon 1 , cut (Stock)
  Leeks 3 Large
  Sliced potatoes 1 Pound
  Milk 3⁄4 Cup (12 tbs)
  Butter 2 Tablespoon
  Salt To Taste
  Pepper To Taste
  Chopped parsley 1 Tablespoon
Directions

Put 2 1/4 cups (500 ml/18 fl oz) of water into a bowl and microwave onhigh for 3 minutes.
Crumble the vegetable bouillon (stock) cube into the water and stir well.
Remove the base and outer skin of the leeks.
Cut off the tough part of the green leaves.
Slice the leeks lengthwise and then in fine slices across.
Rinse thoroughly.
Put the leeks and potatoes into a casserole.
Add the vegetable bouillon (stock) and microwave onhigh for 12 minutes.
Puree the vegetable mixture in a food processor.
Pour the milk into a bowl and microwave onhigh for 2 minutes.
Pour the vegetable puree into a soup tureen.
Add the hot milk and the butter.
Stir well.
Add salt and pepper to taste.
Sprinkle with chopped parsley.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Everyday, Healthy

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