I know soup is a little out of season but I had tons of potatoes to use up and got leeks in my CSA last thursday! Since I am not much of a soup person I decided to make a hearty soup, I believe that food should be chewed :) This soup was creamy and the potatoes added a heartiness to the soup. I picked up a loaf of crusty sourdough bread and it made this meal perfect!
1/2 c butter - next time I will use 1/4 c
a few medium leeks - I used about 8 small leeks
2 cloves garlic - I think I will double next time
1 T cornstarch
1 quart chicken or vegetable stock
4 cups peeled and diced potatoes - I used yukon gold and some red potatoes
2 cups cream/half and half/milk - I used 2% milk
salt and pepper
In a large pot over medium heat, melt the butter. Cook leeks with salt and pepper until soft (10 - 15 min). Add the garlic for about a minute, you will smell the garlic when it is done.
wisk in the cornstarch
wisk in the stock slowly
add the potatoes and bring to a boil
add the cream/milk and salt and pepper to taste
simmer until potatoes are soft, about 30 minutes
I ate about half and froze the other half for a cool fall dinner :)
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