This is a lovely, warming soup - just right for a cold winter’s day. In addition to being tasty, it’s full of vitamins to boost your immune system! You can vary the amount of ginger and, if you prefer a smoother texture, just whirl it in a blender.
This classic soup was and is my husband's favorite. I think it all
started when we were living in London about 20 years ago. He would
often have a business lunch and want something light for dinner so soup
filled the bill. There was a wonderful little store that he passed by
on his way from the tube (subway) to the flat that seemed to bake bread
every hour on the hour. A warm baguette spread with good butter and a
bowl of Leek and Potato Soup.....mmmmmgood!
Ingredients:
1 lb. leeks, sliced and cleaned 1 1/4 lbs. potatoes, preferably Yukon Golds, peeled and diced 1 onion, peeled and roughly chopped 1 tablespoon butter 3 cups water salt and pepper to taste
Crisp onions or croutons to garnishAdd the butter to a medium pot over medium heat. Add the onion and leeks and sweat for about 5 minutes or until softened.
Add the potatoes, water, and salt and pepper. Bring to a simmer and cook for about 20 minutes or until potatoes are cooked.
Puree using an immersion blender or in batches in a food processor. Serve garnished with crisp onions or croutons.
Note: You may use chicken or vegetable stock in place of the water.
WATCH THE VIDEO DEMONSTRATION
Comments:
I SOOO want an imersion blender! anything i should look for when considering which one to get?
So easy to prepare. Tell me about the blender and what brand do you own. I have seen you use it a few times and was always curious about it.
Hi,
My
immersion blender is a Braun which is no longer manufactured. There
are a bunch on the market but you probably want one with at least 350
watts of power.. Mine also has a whisk attachment which whips cream or
egg whites in a flash, a mini processor and a blender.
