Potato – Leek Soup | Soups

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Potato – Leek Soup
C ■■■□□ U
Stove
Blender

Ingredients:
3 Potatoes (fist-sized)
3 cups Leeks (cleaned, chopped)
1 stalk Celery (chopped)
1 large Carrot (chopped)
4 Tbsp Butter
¾ tsp salt
½ cup Stock or Water
3 cups Milk
Snippets of fresh herbs - Thyme, Marjoram, Basil (optional)
Freshly ground black pepper

Directions:
Scrub the potatoes, and cut them into 1-inch chunks.
Place them in a saucepan with the leeks, celery, carrot and butter. Add salt.
Cook the vegetables, stirring over medium heat, until the butter is melted and all the particles are coated (5 minutes)
Add the stock or water, bring to a boil, then cover, and reduce heat to a simmer
Cook until the potatoes are soft (20-30 min). Check the moisture level occasionally
You may need to add a little extra stock or water, if it gets too low.
When the potatoes are tender, remove the pan from the heat, and puree its contents in the milk (use a blender, or a food processor fitted with the steel blade). Make sure the mixture us utterly smooth. Return it to the saucepan.
Add optional herbs (or not). Grind in some black pepper. Taste it to see if it wants more salt.
Heat the soup gently, covered until just hot. Try not to let it boil. Serve right away.

Alterations:
None
Notes:

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About the Author

This recipe is from the The Kitchen Bitch Cookbook by Joel Maxuel. Published with the author's permission.

Provided is a compilation of recipes gathered from Laing House event over several years. Laing House is a drop in center based in the capital of Nova Scotia, Canada for youth living with a mental illness. The author is a member of this organization since 2002 and very fortunate to live in a country where such services exist.

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Potato – Leek Soup | Soups

Potato – Leek Soup

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Soups
Potato – Leek Soup	C ■■■□□ U Stove Blender
Ingredients: 3 Potatoes (fist-sized) 3 cups Leeks (cleaned, chopped) 1 stalk Celery (chopped) 1 large Carrot (chopped) 4 Tbsp Butter ¾ tsp salt ½ cup Stock or Water 3 cups Milk Snippets of fresh herbs - Thyme, Marjoram, Basil (optional) Freshly ground black pepper Directions: Scrub the potatoes, and cut them into 1-inch chunks. Place them in a saucepan with the leeks, celery, carrot and butter. Add salt. Cook the vegetables, stirring over medium heat, until the butter is melted and all the particles are coated (5 minutes) Add the stock or water, bring to a boil, then cover, and reduce heat to a simmer Cook until the potatoes are soft (20-30 min). Check the moisture level occasionally You may need to add a little extra stock or water, if it gets too low. When the potatoes are tender, remove the pan from the heat, and puree its contents in the milk (use a blender, or a food processor fitted with the steel blade). Make sure the mixture us utterly smooth. Return it to the saucepan. Add optional herbs (or not). Grind in some black pepper. Taste it to see if it wants more salt. Heat the soup gently, covered until just hot. Try not to let it boil. Serve right away. Alterations: None
Notes: