POTATO LEEK SOUP
think in the box
We love keepin' it simple around here! This simple and quick recipe will be great to use when those winter months hit us again soon.
Certified to be delicious, certified to feed the whole family. Add bacon or ham to bring it up a notch.
3 large leeks
2 tablespoons of butter
4 cups of chicken broth
2 pounds of potatoes
1 teaspoon sea salt
1/2 teaspoon of dried thyme
1 bay leaf
1/4 cup chopped parsley
Sprinkle of tobasco sauce
1. Cut off the root of the leeks. cut the leeks lengthwise and clean under water. cut off the dark green tops and throw to the side. Slice the white and light green part of the leek into slices.
2. Melt butter on medium heat. Add the chopped leek, stir to coat with butter. cover the pot and reduce to low heat, cook for 10 minutes or until the leeks are softened.
3. add the broth, diced potatoes, bay leaf, thyme and salt to the pot. increase the heat to a simmer. cook for 20 minutes until the potatoes are cooked.
4. remove and discard the bayleaf. take half of the soup and blend. add parsley and cook for a few more minutes. add pepper to taste.