Cream of Potato and Leek Soup
Modern version of a traditional favorite.
Serves: 6 person(s) Change
Preparation Time: 5 mins
Cooking Time: 45 mins
Yield: 6 x approx. 1 cup servings
Ingredients
- 2 leeks
- 4 1/4 tsp unsalted butter
- 1 large potato, peeled and diced
- 3 cup water
- 1 cup light evaporated milk
- 1/4 cup chopped fresh parsley
- 1 tsp cracked black pepper, or to taste
- 6 parsley sprigs, for garnish
Directions:
Thinly slice leeks and wash thoroughly.
Melt the butter and sauté the leeks until softened. Add the potato and water and bring to a boil.
Cover and simmer for 40 minutes or until potatoes are tender. Purée until smooth.
Return mixture to a clean saucepan. Thoroughly stir in milk, parsley and pepper. Reheat without boiling. Garnish with parsley sprig, if desired.