Friday, April 4, 2008

Good Food Friday

This soup has just broken into one of my top 5 of soups- in no order: tomato basil, portabello mushroom, beef stew, taco, and..........................potato leek soup.

This was so tasty and fresh (can you tell I'm really into fresh and light right now).

Here are the ingredients:
the white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
1 tablespoon unsalted butter
1 1/2 cups water
1 cup chicken broth
1 pound boiling, potatoes
2 tablespoons minced fresh parsley leaves

Preparation:
In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the puré into the remaining soup with the parsley, and season the soup with salt and pepper.

*And don't forget to take my poll, see side bar and post below*

2 comments:

Clare said...

My father in law took us out to eat at Sweet Tomatoes in SLC when we were visiting and they had that soup there and it was so yummy. I'm glad you posted the recipe so now I can make it.

Nanette said...

Nice recipe! Sounds yummy, but I'm not so sure about putting the bit about your peeing pole right after it :)