Sunday, November 7, 2010


Winter's icy breath is descending upon us, and so help me -  all I want is comfort food.  I made this last week:

(Image from

Potato Leek Soup
  • The white and pale green part of 2 large leeks, split lengthwise, washed well, and chopped
  • 1 tablespoon unsalted butter
  • 1 1/2 cups water
  • 1 cup chicken broth
  • 1 pound boiling, potatoes
  • 2 tablespoons minced fresh parsley leaves
In a large heavy saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch dice, and simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée 1 cup of the soup, stir the pureé into the remaining soup with the parsley, and season the soup with salt and pepper.

It was so easy, and so good. I can see adding some clams, bacon, celery & carrots & turning it into a chowder.  In fact, I believe it's going on this week's menu right now. 

1 comment:

Sarita said...

Yum- I am putting this on the menu as well! Thanks for the recipe!