I got this recipe from a friend, but I've altered it a bit, so it's more of my recipe now, then his.I love this soup, my kids and husband love this soup. It's a great, yummy soup.
Here's what you will need:
4-5 Medium Yukon Gold Potatoes (Small Dice)
2- Leeks (Whites only, please)
1-White Onion
4-Cloves of Garlic (or you can use minced. I generally do, but for this recipe, I use fresh).
1 1/2 to 2-Quarts Chicken/Veg. Broth (Organic)
Extra Virgin Olive Oil. -EVOI
Salt/Pepper
Optional ingredients:
White Wine
Fresh Lemon Juice
Cloves (to sprinkle on top)
Chewy Italian Style Bread
How to make this:
Cut up Leeks (whites only), Onion, Garlic and Potato.
1/4 cup EVOI in large enameled cast iron pot. (Or you can use a soup pot, or large cooking pan) Heat oil over med/high heat. Get warm.
Add Leeks, Onion, & Garlic (and white wine, if you are using it). Saute until translucent.
Add 1 1/2 quarts of Chicken/veg broth- Bring to a boil
Add potatoes
Let it all cook on the stove until potatoes are soft. I just let it simmer a while. I let ALL those flavors just soak each other up!
If you are using bread. Which I did, preheat over 375 degrees. Cut up bread, drizzle on a little olive oil. bake for 5-7 min.
After the potatoes are soft, scoop into a blender (this generally takes a couple trips) and puree'. Start the blender off slow, so boiling HOT soup doesn't come flying out the top.
If it seem too thick, you can add a little chicken/veg broth or milk to lighten it up.
Mine was perfect tonight with just 1 1/2 pints of broth.
Salt and Pepper
At this point, you can also add fresh lemon juice, if you would like.
I added a little dried parsley on top.
Scoop into a bowl. Grab a slice of bread.
Enjoy!
YUM!
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