Annies Home a place where I love to share tips, recipes and wonderful products that I find for our family along the way.
Tuesday, March 22, 2016
Leek and Potato Soup
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
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.