Last night for dinner I made a potato leek soup. I used a recipe that I found on Epicurious, and it was delicious. I have never made it before and was surprised at how easy and simple it was. Of course, I changed the recipe a little bit! Next time I think I will use fresh garlic.
5 Tablespoons of butter
3 Leeks
3 Potatoes
4 1/2 Cups Chicken Broth
1 2 teaspoons garlic powder
1/2 Cup Heavy Cream
4 Green Onions, all cut up
Cut the leeks in half length wise and then thinly slice them. Melt the butter in a large pan and add the leeks, stirring to make sure they all get coated with butter. Cook for about ten minutes over medium heat, being sure to stir them occasionally. While the leeks cook, peel and cube the potatoes. Once the leeks have cooked for ten minutes stir in the potatoes and cook an additional ten minutes. Now add the broth, bring it to a boil, lower the temperature and simmer for a half hour. Using a hand mixer, puree the soup at about the twenty minute mark. After the soup has been pureed, add the heavy cream and green onions. Serve with fresh bread and cheddar cheese. Yum!
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