Monday, March 24, 2014

Potato and Leek Soup

This is a really easy soup to make, I often leave the potatoes in slices and the leeks but for a change I blended it. We may get another cold snap as they say around here this week so soup is good. But maybe it will change its mind wishful thinking. We just returned from a couple of days at the North Carolina coast, Ocean Isle was lovely low key and family friendly I highly recommend it. 


  • 2 big leeks
  • 3  potatoes, chopped into very thin slices
  • 4 cloves of garlic
  • one liter of vegetable or chicken stock
  • Italian herbs
  • a small amount of fresh chopped parsley 


1. saute leeks and garlic for 3 minutes in olive oil
2. then add the sliced potato and some Italian herbs
3. add the stock, and simmer for 20 minutes
4. blend and add back to the pan, add a dash of milk and the fresh parsley 

Spanish moss and the folly river Supply North Carolina 

Have a wonderful start to the week everyone 

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