Friday, January 7, 2011
Recipe: Leek & Potato Soup
1 medium carrot – scrubbed and thinly sliced
3 large russet potatoes
1 1/2 Tbsp butter
6 c water
1 bunch leeks – scrubbed and thinly sliced
Crushed black pepper to taste
1 ½ c milk
-Slice potatoes in half lengthwise.
-Slice potato halves into crescent slices. Slice as thinly as possible.
-Slice crescents in half.
-Saute leeks and carrots in butter over medium heat. *
-Add potatoes to pot.
-Let cook for 45 minutes. Stir occasionally.
* - Use a stockpot or chef's pan. A wok can be used if the other two are not available.
** - Soup can be served warm, at room temperature, or cold.