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GOLDEN LEEK AND POTATO SOUP
Posted on 08/17/2016

GOLDEN LEEK AND POTATO SOUP

Okay take out the word ‘leek’ and this soup will suddenly become totally appealing to kids! Plus lets be real it sounds like an amazing dinner for you too.

 

Ingredients: 

21/2 # leeks, white and light green parts only

2 bay leaves

4 large springs fresh thyme

4 large sprigs fresh sage

4 large springs parsley

1 handful celery leaves

4 TBSP unsalted butter or olive oil

2 cloves garlic, peeled and thinly sliced

8 cups vegetable stock

1 TBSP Kosher salt

1 TBSP black pepper

13/4  Yukon gold potatoes, halved and thinly sliced

Halve the leeks lengthwise and rinse away any grit.  Melt the butter or heat the olive oil in a large pot over medium heat.  Stir in the leeks and cook, stirring frequently, until the leeks are soft and golden – 10-15 minutes.  Stir in the garlic for the last 3 minutes.  Stir in stock , the herbs, salt , pepper.  Bring to a boil over high heat, reduce immediately and simmer for 5 minutes.  Add the potatoes and simmer until potatoes are very soft, about 45 minutes.

Taste and adjust seasoning.I pureed about 2 cups of the soup and added it back in to the pot.

Recipe courtesy of The NY Times