Potato Leek Soup (No Milk or Cream) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This soup does not have cream or milk in it like many of the ones I have seen. I got it off the internet many years ago. And very simple to make. I think it could also easily be converted to a slow cooker recipe. I usually double the recipe when I make it. Ingredients:
2 large leeks, split lengthwise and sliced |
1 tablespoon butter |
1 1/2 cups water |
1 cup chicken broth |
1 lb potato, peeled and diced |
Directions:
1. In a large heavy saucepan, cook the leeks in the butter over medium heat until softened but not brown.
2. Add the water, the broth, and the potatoes. Bring to a boil then turn heat down to low and simmer for about 20 minutes or until potatoes are tender.
3. In a blender, puree 1 cup of the soup. Stir puree into remaining soup. Salt and pepper to taste.
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