How Do You Make Leek And Potato Soup?
Root vegetables are plentiful in the autumn and winter months, so what better way to use them than in a hearty soup. The key ingredient to this soup, after the leeks and potatoes has to be pepper. It adds so much flavour to what could otherwise be a bland soup. Served with crusty bread, makes a delicious, filling and economic dinner for a family of 4. Melt butter in saucepan over a medium-low heat. Add leeks and garlic and saute until soft, about 10 minutes. Stir frequently to avoid browning or burning. Add broth, salt, pepper and potatoes to saucepan and bring pan to the boil. At boiling point, reduce heat so it simmers nicely for 18 to 20 minutes. If you prefer a chunkier soup, reduce your cooking time to 15 minutes. Remove from heat. Using a blender, puree your soup until smooth. For a chunkier soup, using a masher will allow you to break your soup down a bit to the consistency you desire. Just before serving, add the cream or milk and stir well. Garnish with parsley and crusty brea
