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Leek and Potato Soup

Posted By Ben On January 19, 2011 @ 9:04 am In Soups and Salads | 11 Comments

Leek and potato cream
Makes about 6 servings

The ingredients:

  • 500 gr (1lb) potatoes, peeled and cut in small cubes
  • 1 leek, chopped (white and pale green parts only)
  • 2 TBSP olive oil
  • 1 small onion, sliced
  • 1 garlic clove, minced
  • chicken broth as necessary
  • 2 cups sour cream
  • salt and pepper to taste
  • 1 red bell pepper, roasted, clean and julienned

The how-to:

  1. In a large pot fry onion, potatoes and leek until the potatoes are tender. Add the garlic just a minute or two before blending.
  2. Blend ingredients with a little bit of chicken broth and sour cream in batches if necessary. Return to pot.
  3. Add chicken broth to make the soup as thin as you like. Bring to a boil and reduce heat to low. Season to taste.
  4. Simmer for about 10 minutes. Serve and place red bell pepper on top.

¬°Buen provecho!

With this soup I’m participating in this month’s blog hop which theme is Your Favorite Soup Recipes. Learn more about how to participate in this event here.

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