Leeks are so awesome and not used as much as they should be! The best way I can describe them is like a love-child between celery and green onions. YUM!
Tis' the season for tasty soup, hope you all enjoy this one.
4 C. Vegetable broth
1 lb. potatoes, (about 3 medium), peeled and diced
4 large leeks, washed thoroughly, chopped (whites and a couple of inches of green)
1/4 C. Parsley, finely chopped
1/2 C. half and half or soymilk creamer
1/2 t. pepper
salt to taste
Heat the broth in large soup pot. Add the leeks and potatoes. Return to a boil, cover and simmer until vegetables are very soft, about 20 minutes. Puree the soup using a blender or food processor until smotth. Add parsley, cream, pepper and salt to taste.
1 comment:
Ooh, I am definitely trying this one! I have never known what to do with a leek!
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