Potato Leek Soup

The only good things about the cold season are soups and boots.  I could eat soup all day every day, and I just might.  With the lack of soup in Argentina, (beefy, heavy stews don’t count and neither do those nasty powdered packets) it’s time to bust out the food processor or immersion blenders and soup away.

Potato Leek Soup

Recipe Adapted from Simple Recipes

DIRECTIONS

1 Sauté leeks and garlic in butter with salt and pepper in a medium pot. Mix around until thoroughly cooked, but check often so the leeks do not brown.. otherwise it will taste burnt, which isn’t nice. Take a swig of dry white wines and spit it in the soup mixture, or just pour in 1/4 cup.

2 Add water, broth (or flavor cubes), and potatoes. Bring to a low simmer and cook for about 25 minutes, until potatoes are cooked. Add chopped parsley and fresh thyme. Pour the soup mixture into a food processor in batches and once pureed, return to the pot.  Add some freshly ground pepper, 1-2 teaspoons salt and some fresh chives.

INGREDIENTS

• 5 large leeks, chopped – make sure to clean well because they can get grimy. Use only the white and pale green parts.
• 3 cloves garlic
• 1 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or bouillon cube)
• 5 or 6 medium potatoes, peeled, chopped
• Freshly chopped parsley
• 2 teaspoons chopped fresh thyme
• Few pieces of chives
• Salt & Pepper

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