Saturday, March 10, 2012

Potato Leek Soup

1 Tbsp olive oil
2 Leeks--white and light green parts in 1/4 inch slices
2 carrots, thinly sliced
2 cups onions, chopped
1/2 tsp Kosher salt
3-4 cloves garlic, minced
2 large Yukon gold potatoes, peeled in 1/2 inch cubes
5-6 cups chicken stock
1/2 cup flat leaf parsley, or other herbs

Saute leeks, carrots, onions, and salt in oil for 5 minutes.  Add garlic and stir.  Add potatoes and stock.  Cover.  Bring to a boil, then lower heat and simmer for 20 minutes.  Add herbs.  Blend.

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