1 lb. leeks, trimmed and roughly chopped
2 Tablespoons olive oil
1 lb. russet potatoes, roughly chopped
4 cups vegetable broth
1 teaspoon kosher or sea salt
1/2 teaspoon ground black pepper
1/2 cup fresh parsley (optional)
Directions:
Saute leeks in oil until slightly tender, about 5 minutes. Add potatoes, broth, salt, and pepper, and boil until potatoes are tender, about 15 minutes. In batches, add soup to blender and secure lid. Select "Sauces" cycle or blend on Medium-Low speed (speed 3 or 4) for 30 seconds. Repeat until all soup is blended, or leave 2-3 cups unblended to have some texture to the soup. Garnish with parsley.
Found at http://www.blendtec.com/recipes/creamy-potato-leek-soup
No comments:
Post a Comment