Potato Leek Soup
December 18, 2011
I didn’t do much measuring for this but it turned out great!
1/2 c butter
splash of white wine
a few bunches of leeks
garlic cloves
quart of veg. broth
about 4lb of potatoes + a turnip for good measure
scoop of flour or cornstarch
a few splashes of cream/soy milk
S & P
parmesan cheese (optional)
sour cream & chives (optional)
Peel, chop, boil potatoes and set aside. Saute the leeks & garlic in the butter, add splash of wine. Once caramelized, add everything else and cook it up – season & garnish to taste!
I served it with some fresh crusty french bread & it helped take care of some leftover cornbread as well…Perfect winter dish. Also served it with arugula salad w/almonds, goat cheese, honey balsamic & beets. (Nothing BEETS fresh beets!) I think a nice piece of salmon would be the perfect finishing touch.
To roast beets:
Cut greens off & save to cook for a delicious side dish. Wrap the bulbs in foil & drizzle some olive oil in there. Bake @ 350 for 45min-an hour depending on how big they are. Once cooked let them cool and you can peel the skin off with your hands. Chop & enjoy!
-Di
