Tasty Tuesdays – Leek and Potato Soup
Leek and potato soup is a classic dish! The additions in this version of the recipe enhance the depth and flavour, without impeding on the ease of preparation. I love soup and sandwich in the spring time when we are all busy outside and can come inside for a comforting meal.
- 1 tbsp olive oil
- 1 sweet white onion
- 3 leeks
- 5 Yukon Gold potatoes
- 4 cups vegetable broth
- 2/3 cup mascarpone
- 1/3 cup plain yogurt
- 1/2 cup milk
- salt & pepper
- Heat olive oil in a soup pot.
- Roughly chop the white onion and leeks (only use the white portion of the leek).
- Saute both onions in the soup pot for 10 minutes, stirring occasionally.
- Chop the unpeeled potatoes into 1 inch cubes and add to the soup pot.
- Add the vegetable broth and bring the mixture to a boil.
- Cover (with lid slightly ajar) and simmer for 25 minutes, or until potatoes are tender.
- Remove from heat and use a hand blender to puree.
- Stir in the mascarpone, yogurt and milk until combined.
- Add a generous amount of freshly ground black pepper, and a little salt.
recipe source here
No comments:
Post a Comment
I love comments so if you have a minute leave me your thoughts on the above post