Leek in my potato soup
This is the ultimate comfort soup for a dreary fall or winter day. Amazing leftovers that you can keep for up to a week.
My wife and family beg me to make this all the time!.. please enjoy
Leek in my potato soup
This is the ultimate comfort soup for a dreary fall or winter day. Amazing leftovers that you can keep for up to a week.
My wife and family beg me to make this all the time!.. please enjoy
Cooking Instructions
- 1
Get a big pot.. this makes a lot and feel free to cut this in half, works well.wash, peel and slice the potatoes.
- 2
If you opt for bacon (which adds and amazing flavor) cook it now... crispy but not burnt
- 3
Slice the leeks and onions first, and your garlic.. (use the green part of the leeks... adds colour to the soup)melt the butter in the pot on high heat stirring well then add the leeks and onions until they look soft. Add garlic and let cook for a few minutes.. stir making sure nothing burns or sticks
- 4
Toss in the broth or water, potatoes, basil or salt if no bacon.
- 5
Boil and bring to a simmer for 45 mins or until the potatoes are soft.
- 6
Use an immersion blender or transfer mixture to a stand blender until smooth
- 7
Return entire mixture to pot and add milk.. summer for a few minutes until it looks nice and mixed..
- 8
Please enjoy.. this was taken from 100 year old Scottish cook book my family has passed down to me. Serve with a hearty bread
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