Saturday, October 29, 2011

Potato Leek Soup

4 leeks
2 Carrots, sliced thin
1/2 head garlic, peeled
2 onions, diced
4 Tbsp. olive oil
salt and pepper
6 cups chicken broth (strong)
2 potatoes, peeled and cut into 1/2 inch cubes

1. Saute leeks, carrots, onions, garlic, salt and pepper in oil for 10 minutes.

2. Add broth and potato. If the broth tastes too powerful, add 1/2-1 cup water.

3. Simmer about 20 minutes, until the vegetables are soft.

4. Puree in blender.

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