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Leek and Potato Soup

5 lbs potatoes -- peeled, cubed - cover with water to prevent them nice and white
4 Leek -- chopped whites only
2 medium onions -- chopped
8 carrots -- peeled, chopped
8 stalks celery -- chopped
1 1/2 cup vegetable broth
2 vegetarian bouillon cubes or 4 cups homemade broth
Parsley and pepper to taste

Saute onions and leeks in the 1 1/2 c. broth until tender. Add rest of broth, carrots and celery. Drain liquid from potatoes, then add to mixture. Add enough water to just cover veges. Bring to boil, then turn back and simmer. After about 10 minutes taste and add your parsley and pepper. When potatoes and carrots are done, scoop out veges to a large bowl (its ok to have some liquid in there too). Puree. I used a food processor and packed it pretty high. This left it a little chunky which added nice texture and color (from the carrots) to it. If you don't have a food processor then a potato masher would work. Mix pureed veges back into broth.

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