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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Potato Leek Soup Recipe

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This recipe for Potato Leek Soup is from Mais fica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
32 oz. rich vegetable stock
4 Yukon gold potatoes
2 leeks (trimmed and sliced)
2 carrots (washed and cut into chunks)
1 Tbl. fresh Rosemary
1 Tbl. thyme (fresh or dried)
2 tsp. Kosher salt
Freshly ground pepper
Directions:
Directions:
In a large stock pan cook the potatoes, carrots and leeks with the vegetable stock. Add all the seasonings.
Cook on medium heat until the vegetables are tender.
Using a blender or food processor blend the mixture a little at a time being careful not to put too much in.
When it is blended put back on heat until ready to serve.

Serve with a crusty French bread and really good olive oil and balsamic vinegar mixed together.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour start to finish
Personal Notes:
Personal Notes:
I love this soup in the early fall when the leaves start to turn and there is a chill in the air.
It is such an easy soup to make but yet really satisfying.

 

 

 

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