Ali's Potato Leek Soup

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Ingredients

2 tablespoons butter
2 large leeks
1 pound yukon gold potatoes
4 cups vegetable stock
3 cups water
2 bay leaves
3 sprigs fresh tarragon, minced
1 teaspoon dill
1/2 teaspoon ground pepper
salt to taste

Preparation

1
Cut off bottom of leeks. Slice in half lengthwise and rinse well under running water. Thinly slice.
2
Saute leeks in butter in large pot with dill, tarragon, salt and pepper until translucent and soft.
3
Add potatoes, stock, water and bay leaves.
4
Bring to boil, then reduce heat and simmer until potatoes are soft.
5
Remove bay leaves then puree half (or more) of the soup to give it a creamy base.

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About

To puree, either remove half of the soup, bled it in a blender and return to the pot, or use an immersion blender.

Yield:

6 servings

Added:

December 10, 2009

Creator:

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