Cream of Potato and Leek Soup
This is a nice soup. It has a really delicate flavor and is perfect in the winter.
1 leek
2 medium potatoes
3 Tbsp. butter
1-1/2 quarts vegetable broth
salt to taste
1. Clean the leek and slice it thinly.
2. Sauté the leek in a pan with the butter. Don't brown them, if they get too dry add a little bit of the broth.
3. Meanwhile peel the potatoes and cut them into small cubes.
4. Once the leeks have softened up add the potatoes and and mix them in well.
5. Add the hot vegetable broth and bring to a boil. Check to see if the salt is correct and adjust accordingly.
6. Cook for about 15 minutes or until the potatoes are done.
7. Blend it with a hand blender until it is a cream.
Use a starchy potatoes like baking potatoes to get a thicker cream. The potatoes and leeks should be about the same weight.
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