Potato and Leek Soup

I am always in search of a good soup that doesn't have milk in it (since I'm a no-dairy girl). This has chicken broth and water, but turned out really creamy because you blend part of it (so the blended potatoes give it more texture). It doesn't take long - I highly recommend it!

3 large leeks, cut lengthwise and washed, then dice the white and pale green parts
2 Tbs. butter
2 C. water
2 C. chicken broth
2 lbs potatoes, cut into 1/2" chunks (we just used the small yukon potatoes, cut in quarters)
dash of salt, pepper, and marjoram

Put leeks and butter in medium saucepan. Put a little salt and pepper in, then cover the pan and let it cook on low heat for 10 minutes (do not brown the leeks, they will taste burned).

Then add the water, broth, and potatoes, and cook for 20 minutes or until the potatoes are soft. Put half of the soup in the blender, then combine with the other half, add a dash of marjoram and a little more salt and pepper, and you're all set!

*I didn't read the directions carefully before buying the leeks, so I just bought one - we improvised by doing the one leek and half of a yellow onion, and it tasted really good!

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