This is the best home-made soup I have made in ages! And St. Paddy's Day is coming soon!
Ingredients:
1/2 cup
butter
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes - peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) chicken broth (or 2 - 900ml cartons)
1 teaspoon salt
1/4 teaspoon pepper
1 medium onion, thinly sliced
3 leeks, sliced
3 large baking potatoes - peeled and cut into 1/4-inch-thick slices
3 (14 1/2-ounce) chicken broth (or 2 - 900ml cartons)
1 teaspoon salt
1/4 teaspoon pepper
Toppings Optional: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives
Directions:
Melt butter in a large saucepan over low heat; stir in onion and leek. Cover
and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth,
salt, and pepper; bring to a boil. Reduce heat and simmer 30 minutes or until
potato is tender. Remove from heat, and cool slightly.
Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.
Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.
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