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
  • 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

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