COUNTRY Potato & Leek Soup
Looking for a fabulous soup? One that is hearty, a bit rustic, totally satisfying, easy on the budget and, packed with flavor.
I created this one and it’s always a success. Using white or red skinned potatoes makes this quick and packed with nutrition too.
The leeks give a wonderfully sweet garlic savor, that combine with the other seasonings to make a fabulous soup like no other!
Click through the pages for the recipe and I’ll show you how to make this easily for tonight’s dinner. Toss in some french bread and you’ll have a total winner!
Country Potato & Leek Soup
1 med. – large onion, diced
1/2 cup butter (1 stick)
2 ½ – 3 lbs. red skinned potatoes
1 ½ cup water
1 Tbl. chicken bouillon
1 Tbl. balsamic vinegar
1 Tbl. rice vinegar
1/2 tsp. smoked paprika
2 cans evaporated milk
2 Tbl. sugar
Just in case you haven’t purchased leeks before, this is what they look like
In a large pot, place the potatoes and add enough water to cover by 3-4 inches.
Bring to a boil and cook until a toothpick inserted gives a slight resistance.
Drain and set aside.
Chop the ends off the leeks and into the green.
Cut lengthwise again and slice thin.
Place the sliced leeks in mesh or colander with small holes and wash well as dirt hides in the leaves.
Tap a few times to drain.
Chop the onion into small pieces.
In the large pot which has been rinsed out, melt the butter and add in the chopped onion and leeks.
Sauté for about 5 minutes.
Meanwhile, rough chop the potatoes into a little larger than bite sized pieces and set aside.
Add in the 2 Tbl. sugar and cook, stirring frequently for another 3 minutes to caramelize.
To your sauted mixture, add in the water, bouillon, balsamic vinegar, rice vinegar, smoked paprika, both cans of evaporated milk
Add in the potatoes LAST.
Copyright Carrie Groneman, A Mother’s Shadow, 2015.
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