Potato-Leek Soup
It’s a windy, ugly day here in Oxford, and what better way to spend it than making soup? Here’s a recipe for a very British potato-leek soup that’s hearty and hits the spot.
Potato-Leek Soup
Ingredients:
- 1½ lb leeks, cleaned and sliced thin, including 1″ of green top
- 2 medium onions, peeled and quartered
- 9 cups chicken broth or stock
- 3¼ lb baking potatoes, peeled and cubed
- ½ tsp black pepper (optional)
Instructions:
- Put the leeks, onions and broth in a pot.
- Bring to a boil. Reduce the heat; cover. Simmer for 25 minutes.
- Add the potatoes; return to a boil. Cover and simmer for 20 minutes, or until the potatoes are tender.
- Process in a blender until desired consistency is reached.
- Stir in the pepper.
Makes 12-14 servings. From http://www.recipesource.com/soups/soups/potato-leek2.html.
Comment by sesitar
11/2 pounds of leeks? Like five and a half pounds? Wow… there’s also seven and three quarters pounds of potatoes. How many people were you cooking for?!
Comment by Douglas
Agh – the fractions didn’t show up properly. Rest assured, there are only 3/2 pounds of leaks. Don’t need to feed the whole British army, now do we?
Comment by Kirk
Potato and Leek soup is good, but is even better when you add roasted red peppers to it… mmm mmm
