So here's my recipe.
Only it's not really a recipe because I don't use precise measurements like a real recipe. But it's the only soup I know how to make, and it's soooo good.
Potato Leek Soup
Russet Potatoes (about 8? or 12? I use enough to fill 3/4 of my large cooking pot)
Leeks (4 large)
Chicken broth (enough to cover potatoes)
1 Bag Frozen Corn
Half and Half (1 carton, to your taste)
- Peel and cube potatoes, place in cooking pot.
- Cover potatoes with chicken broth.
- Cover and bring to a boil.
- Slice leeks until you reach the dark green part of the stem.
- Place slices in large bowl of water, swish around to let the sand fall to the bottom of bowl.
- Dry and then saute leeks in a few Tablespoons of olive oil until they become limp and start to brown. You can also saute onions and a bit of garlic if you like. When I feel like adding onion, I use a sweet variety.
- After the potatoes come to a boil, reduce to medium heat and simmer.
- When the potatoes start to fall apart, stir and break down the larger pieces (to create a thick base) .
- Add the leeks and frozen corn. Simmer for a few more minutes.
- Take off heat and slowly pour in Half and Half until the soup reaches desired consistency.
- Add salt and pepper to taste.
So easy to make. And so delicious.