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Thursday, October 15, 2009

Tasty Thursday - Potato Leek Soup

Leeks purchased at the Tuxedo farmers market. Kind of forgot that leeks are in the onion family, and they too like to make me cry.

Somewhat uniform diced potatoes. Five pounds of somewhat uniformly diced potatoes. How I had the patience to peel and cut all of that, I have no idea. Definitely more than I needed, and ended up using half of the potatoes to make corned beef hash.

What it looked like after cooking for about twenty minutes.

Adding the chicken stock. Of course at this point I stopped taking pictures, but it was some good soup. May have to add this to my winter soup line up.


phairhead said...

i like pureeing mine and then adding cream or half n half

Lilimonster said...

I did use the stick blender on it so make it nice and smooth, but I held off on the cream to the entire pot. I added it to my bowl and it was lovely, but not everyone likes cream in their soups.

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