JA
01-21-2003, 04:09 PM
I had some leftover leeks, and made a potato-leek soup to use them up. I can hardly believe how easy and delicious it was! Very heartwarming (especially since it's 0 degrees outside). I thought I would share:
Potato-Leek Soup
Recipe By :Heartland spa gilman, illinois
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 1/2 cups leeks
1 tablespoon minced garlic
1/2 cup dry white wine
4 medium russet potato -- unpeeled, diced
4 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups nonfat milk
Heat oil in large saucepan over medium heat until hot
Add leeks; saute 2-3 minutes
Add garlic; saute t to 3 minutes, or until garlic is light brown. Careful not to burn
Increase heat to medium high. Add wine, bring to a boil, stiffing and scraping up any brown bits. Boil until reduced to @ 2 tablespoons
Add potatoes, broth, salt & pepper; return to a boil.
Reduce heat, simmer uncovered 20 to 25 minutes or until potatoes are tender.
In blender or food processor, puree in batches.
Return soup to saucepan. stir in milk. Heat until hot stirring frequently. do not boil.
Source: "Cooking Pleasures jan 2000"
Potato-Leek Soup
Recipe By :Heartland spa gilman, illinois
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 1/2 cups leeks
1 tablespoon minced garlic
1/2 cup dry white wine
4 medium russet potato -- unpeeled, diced
4 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups nonfat milk
Heat oil in large saucepan over medium heat until hot
Add leeks; saute 2-3 minutes
Add garlic; saute t to 3 minutes, or until garlic is light brown. Careful not to burn
Increase heat to medium high. Add wine, bring to a boil, stiffing and scraping up any brown bits. Boil until reduced to @ 2 tablespoons
Add potatoes, broth, salt & pepper; return to a boil.
Reduce heat, simmer uncovered 20 to 25 minutes or until potatoes are tender.
In blender or food processor, puree in batches.
Return soup to saucepan. stir in milk. Heat until hot stirring frequently. do not boil.
Source: "Cooking Pleasures jan 2000"