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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