Potato Leek Soup

2 pounds Yukon Gold potatoes
2 tablespoons butter or oil
4 leeks, cleaned and sliced against the grain
2 cups vegetable broth or water
Salt and pepper
½ cup milk or cream

Boil potatoes in salted water for about 20 minutes until cooked, you can cut any large ones in half to cook more quickly. Remove from the water, let cool until you can handle them and peel. In a medium sauce pan melt butter and add the cut leeks, cooking over medium heat for about 3-5 minutes until very soft. Cover while cooking to keep the moisture in, but keep an eye on them to keep them from becoming brown. Add the cooked potatoes and the broth, salt and pepper. Bring to a boil and let simmer for 10 minutes. Blend with an immersion blender and stir in the milk or cream. Adjust seasoning if needed. Serve hot or cold.

Rancho Piccolo      |     1120 Commerce Avenue # 7, Atwater, CA 95301      |     (209) 201-1053      |     ranchopiccolo@hotmail.com

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