Potato Leek Soup

Potato Leek Soup

Prep Time: 20 minutes
Cook Time: 40 minutes

8 potatoes, scrubbed and cubed
4 cups vegetable broth
cooking oil (2-3 T)
2-3 leeks, sliced
1 cup heavy cream
herbs to taste (such as thyme, rosemary and basil)

In a large saucepan or stockpot, bring potatoes and broth to a boil. Cook until potatoes are tender. Meanwhile, heat cooking oil in another pan and cook leek slices until tender, about 8 to 10 minutes. Try not to overcook them; you don’t want them to be soggy in the soup.

When the potatoes are tender, stir in the leeks, heavy cream and herbs. I tried even amounts of dried thyme, rosemary and basil, which was quite tasty. Stir to blend and remove from the heat; serve hot.

Yield: 4 to 6 servings


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