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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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If your knife skills provide high dicing aptitude, prep time for this quick and filling dinner soup will be minimal. Additions can include bacon (or Baco) bits, ham chunks, Cheddar cheese, chives, herbs and such. Ingredients:
6-8 small idaho potatoes, cubed very very small |
1/2 tsp salt |
2 small onions, diced |
2 cloves garlic, chopped fine |
1/4 stick butter (yes butter, not margerine) |
1 qt water |
1 tbsp vegeta broth (or any other dried broth) |
1 cup cream or 1/2 and 1/2 |
1/2 cup dried leeks |
Directions:
1. Melt butter, toss in onion and salt.
2. After onions start to brown, toss in garlic and stir for 2-3mins.
3. Add water, bring to boil.
4. Add potatoes, leeks and dried broth, cover for 15mins.
5. Put a fork through one of the biggest chunks to check for doneness.
6. Remove cover, insert stick blender and blend until nearly smooth (leave some chunks for texture tho).
7. Turn down heat, stir in cream, serve w/ good French bread
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