Friday, November 11, 2011

Creamy Leek Potato Soup

2 leeks (white and pale green parts) - sliced thinly
3 medium-sized potatoes - peeled and sliced thinly
1 yellow onion - peeled and sliced 
2 cloves garlic - peeled and minced
3 - 4 cups vegetable stock
1 tsp olive oil
1 tbsp butter
2 - 3 tbsp half and half
pinch of red chili flakes
salt and pepper to taste
  1. Heat up olive oil in a large pot on medium heat. 
  2. Add the butter, leeks, onion, and salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent and leeks are softened.  
  3. Add garlic and saute till aromatic.  Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer for about 20 minutes or till the potatoes are tender
  4. Remove the soup from the heat and ladle the soup into a blender.  Blend the soup mixture in parts till smooth.
  5. Pour the blended mixture back into the pot and reheat. Add salt and pepper to taste.
  6. Add the half and half and continue to simmer until mixture becomes creamy.
  7. Garnish with some red chilli flakes and serve warm.

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