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Friday, December 7, 2007

Potato Leek Soup

I'm so excited! This is my first time participating in something bloggy. BooMama is hosting a soup recipe carnival (I hope I'm not embarrassing myself with misuse of proper blogging lingo), and I've decided to join in all the fun.

It's A Soup-Tacular!

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)
Olive Oil
Chicken broth (enough to cover potatoes)
1 Bag Frozen Corn
Half and Half (1 carton, to your taste)

  1. Peel and cube potatoes, place in cooking pot.
  2. Cover potatoes with chicken broth.
  3. Cover and bring to a boil.
  4. Slice leeks until you reach the dark green part of the stem.
  5. Place slices in large bowl of water, swish around to let the sand fall to the bottom of bowl.
  6. 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.
  7. After the potatoes come to a boil, reduce to medium heat and simmer.
  8. When the potatoes start to fall apart, stir and break down the larger pieces (to create a thick base) .
  9. Add the leeks and frozen corn. Simmer for a few more minutes.
  10. Take off heat and slowly pour in Half and Half until the soup reaches desired consistency.
  11. Add salt and pepper to taste.

So easy to make. And so delicious.

1 comment:

  1. Your flower bullets points are so cute!

    ReplyDelete

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