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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I am cooking this right now. I had a lot of leeks that I needed to dispose of before going on vacation. My criteria while looking for a recipe was the one that calls for the most leeks. So the following is a translation for Recipezaar. Since I only used what was here in my kitchen, I can't really suggest what size vegetables to use, so use your discretion. If you don't like onions don't use a big one, if you want a thicker soup use a bigger potato, etc. Ingredients:
3 leeks, sliced |
1 onion, sliced |
30 g butter |
1 potato, in slices |
salt |
pepper |
1 liter vegetable stock |
200 ml milk |
chives |
Directions:
1. Heat butter in large saucepan and add leeks and onion. Lower heat, cover and let cook 10 minutes.
2. Add potato, salt, pepper and stock. Cook 20 minutes more.
3. Remove from stove, with blender puree until smooth.
4. Stir in milk, serve hot or cold, garnish with chives.
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