Monday, February 24, 2014

Creamy Potato Leek Soup {Recipe}

I was in need of some comfort food last week, so I had a look around at what was on hand, and then I threw together this yummy and filling soup. Easy to make and perfect for a hot meal on a cold day.
I think soup feeds my soul.

Creamy Leek and Potato Soup

3 medium potatoes
2 medium leeks
1 large carrot
5 cups water
1/4 cup fresh parsley
1 cup cooking cream
salt and pepper to taste

Peel and cube the potatoes. Peel and slice the carrot. Slice leeks in half lengthwise and rinse. Trim off root end and trim green tops to about 3 inches. Slice. Place the vegetables in a large pot and cover with 5 cups water. Bring to a boil. Lower heat and simmer, covered, until vegetables are soft. Remove from heat and allow to cool slightly.

Add 1/4 cup chopped parsley, salt and pepper to taste. Transfer soup to a blender, or use an immersion blender to puree. Stir in cooking cream. Return to stove and heat gently until flavours combine, about 20 minutes.


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