Friday, February 28, 2020

Leek and Potato Soup


3 medium potatoes
3 cups cleaned chopped leeks
1 stalk celery, chopped
1 large carrot, chopped
4 cups water
1 1⁄2 teaspoons salt
1 cup milk
fresh ground pepper


Scrub the potatoes and cut them into 1 inch chunks.
Place them in a soup pot or Dutch oven with the leeks, celery, carrot, water and salt.
Bring to a boil, cover, and cook until the potatoes are tender (about 20 minutes).
Remove from heat, and let it cool until it’s no longer too hot to puree.
Puree the soup in a blender or food processor in batches.
Return the puree to the pot.
Stir in the milk.
Add black pepper to taste and adjust salt if necessary.
Serve hot or cold, possibly topped with a sprinkling of fresh herbs.


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