ฝัง
- เผยแพร่เมื่อ 8 ก.พ. 2025
- Welcome back to my kitchen! Put on your apron and wash your hands. We're making Leek and Potato soup today. Also take your shoes off. This is a no shoe inside household.
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Want to try cooking this yourself? Here's the recipe!
Ingredients:
3 fist sized potatoes
3 cups cleaned, chopped leeks
1 stalk celery, chopped
1 large carrot, chopped
4 tbs. butter
3/4 tsp salt
1/2 cup stock or water
3 cups milk
optional: snippets of fresh herbs (thyme, marjoram, basil)
freshly ground black pepper
Step 1:
Scrub the potatoes, and cut them into 1-inch chunks. Place them in a saucepan with the leeks, celery, carrot, and butter. Add salt. Cook the vegetables, stirring over medium heat until the butter is melted and all the particles are coated. (5 minutes)
Step 2:
Add the stock or water, bring to a boil, then cover, and reduce heat to a simmer. Cook until the potatoes are soft (20-30 minutes). Check the moisture level occasionally. You may need to add a little extra stock or water if it gets too low.
Step 3:
When the potatoes are tender, remove the pan from the heat, add the milk and puree it's contents. (Use a blender, food processor fitted with a steel blade, or an immersion blender). Make sure the mixture is utterly smooth. Return it to the saucepan.
Step 4:
Add optional herbs (or not). Grind in some pepper. Taste it to see it it wants more salt.
Step 5:
Cuddle up on the couch next to your sweetie with a big ol bowl and dig in!
