Recipe: Potato Leek Soup
To know me is to know I’m a sandwich and soup girl, lol. In a time long ago before my lunch was provided, the half sandwich and soup combos were my favorite at any eatery such Hale and Hearty or Pret. And even now with my lunch provided at work, on most occasions I settle with a sandwich and soup Last week I had Potato Leek Soup with a turkey sandwich and with the weather back to being in the 40′s, hearty soup is still on the brain. And really it doesn’t get more hearty than potatoes , so I decided to stick with the whole soup thing again this week, lol. Courtesy of Truffled Delights, we have Potato Leek Soup:
- 5 large russet potatoes, peeled and diced
- 3-4 leeks, chopped (discard tough green ends)
- 4 cups water
- 1 1/2 cups skim milk
- 1/2 tsp. caraway seeds
- 2 tbsp. dill weed
- salt & pepper to taste
- 2-3 tbsp. sour cream
- 1-2 tbsp. butter
- garnish (chopped chives, dill or parsley)
Cook potatoes & leeks in salted water for half an hour, or until they are tender.
Add milk, caraway seeds, dill, salt and pepper.
Let the soup simmer another 15-20 minutes, or until it begins to take on a rather thick consistency and the potatoes begin to fall apart.
Stir in a few tablespoons of sour cream and a tablespoon or two of butter and let it all heat through.
Garnish and serve.
Happy Staying Warm Loves xx
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