organizing articles, tips, and fresh, easy ideas 
Home
Address:
5610 NW 12th Ave
Suite 214
Fort Lauderdale,
FL 33309 | cm_articles | 56_potato_leek_soup_19
Preparation: 5 minutes
Cooking time: 9 minutes
Servings: 4
Ingredients:
1 large leek (or 2 small leeks), sliced
4 medium potatoes, peeled and diced
1 onion, chopped
1½ tablespoons of butter
3 cups chicken stock
1 stem of fresh thyme
1 bay leaf (optional)
Salt and Pepper
- Peel the leek, potatoes and onion.
- Slice the leek, dice the potatoes, and chop the onion.
- Melt the butter in a pot.
- Add the vegetables to the pot and cook for 2 minutes,
- Add the chicken stock, thyme and bay leaf to the vegetable mixture.
- Cover the pot and cook for 7 minutes.
- Remove the thyme and bay leaf from the preparation.
- Puree the mixture in a blender or food processor.
- Add salt and pepper to taste.
- Pour the soup in 4 bowls, and serve immediately.
| 
|
