AuthorLaura HarbinCategorySoupsThis soup is deceptively easy for the flavour it packs.
In a pot over medium heat, saute the leek in the butter for 10 minutes or until soft.
Add the potatoes and vegetable broth, cover and bring to a boil. Reduce heat to medium and cook 20 - 30 minutes or until tender.
Puree in the pot with a hand blender or transfer to a blender. Season with salt and pepper
Tips: I usually peel the potatoes while the leeks are cooking. If you haven't pre-made the broth, you can put the water and the broth powder in the pot at the same time.
Adapted from 'Tis the Season - A Vegetarian Christmas Cookbook"
Ingredients
Directions
In a pot over medium heat, saute the leek in the butter for 10 minutes or until soft.
Add the potatoes and vegetable broth, cover and bring to a boil. Reduce heat to medium and cook 20 - 30 minutes or until tender.
Puree in the pot with a hand blender or transfer to a blender. Season with salt and pepper
Tips: I usually peel the potatoes while the leeks are cooking. If you haven't pre-made the broth, you can put the water and the broth powder in the pot at the same time.
Adapted from 'Tis the Season - A Vegetarian Christmas Cookbook"