Potato and leek soup

November 24, 2010


Hearty, full of flavor, and easy to make! I puree it, but you can leave it chunky if you like a little bit of texture.


a few leeks
a few potatoes
vegetable stock
maybe some water

Alls you do is dice the leeks and sautee them in some olive oil until they're creamy and sweaty. I almost caramelize them so they're sticky icky. This is the key to a full-flavored soup. Dice the potatoes and add those and sautee 'em for a few minutes. Cover the veg with vegetable stock and maybe add a little bit of water, too. Don't forget to salt and pepper each step.

Leave it on a medium-low flame for half an hour? Maybe 40 minutes and it's ready to eat. Puree it in a food processor or blender to get that creamy consistency, or leave it chunky (the way The Dude likes it).

Tammy's notes: If you're looking for some indulgence, add a few tablespoons of heavy cream. Holy moly.