Yummy-as-can-be
September 19, 2009
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I was invited by Nicole over at Momtrends to join their Friday Feasts meme.  Every Friday, participants post their recipes to share with everyone.  For my first entry, I’m posting my potato soup recipe. To join Friday Feasts, click here.

velvety potato leek soup 1

Hubs had his upper molar extracted last Monday and was advised by his dentist to go on a soft diet for 24 hours.  So instead of the usual Arroz Caldo (Filipino Congee), which he doesn’t like very much, I decided to make him this soup.  I got the recipe from a magazine.  Here’s what you will need:

Ingredients:

Procedure:

1)  In saucepot over medium heat, cook leeks in unsalted butter 3 minutes, or until tender.

2)  Add chicken broth and potatoes, bring to a boil.

3)  Reduce heat to low; let simmer 15 minutes, or until potatoes are fork-tender.

4)  In blender, puree 1/2 soup1 minute, or until smooth.  Repeat with remaining soup.

5)  Return soup to saucepot.  Stir in 1 teaspoon fresh tarragon.  Increase heat to medium; cook 2 minutes, or until heated through.

6)  Season with salt and pepper, if desired.

7)  Serve with bread sticks or crackers.

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Yum

3 responses to “Velvety Potato Leek Soup”

  1. Erica says:

    I love potato leek soup and prefer a creamy rather than lumpy version. I’ve been looking for one. I’m going to take this one home and give it a try!

    Thank you for sharing. I’ll have to follow you!
    .-= Erica´s last blog ..Sasha, The Wonder Kitty =-.

  2. […] here for a guilt-free potato […]

  3. Beef steak has always been my all time favorite dish and i am always looking for some new recipes that has steak as the main ingredient.-~;

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