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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My wife's delicious recipe for potato soup. The quantities are approximate - I'll try to refine as I make this more often. Ingredients:
1/4 cup butter |
8 large russet potatoes, chunked |
2 leeks, chopped |
1/2 yellow onion, chopped |
5 cups vegetable broth |
1 pint heavy whipping cream |
sharp cheddar cheese, shredded (optional) |
smoked sea salt, to taste (optional) |
pepper, to taste (optional) |
Directions:
1. Melt butter in a large frying pan.
2. Add leeks and onions, and sauté 3-5 minutes, or until soft.
3. Transfer vegetables to large saucepan or stockpot, and add potatoes and broth.
4. Bring to a boil until potatoes are soft, about 10-15 minutes.
5. Transfer to a blender and puree, incrementally adding cream (Unless you make a small batch, you'll have to do the blending in several steps).
6. Garnish with cheese, salt, and pepper.
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