It is soup season! I love soup during the cold months, nothing like a good soup to keep you warm:)
Ingredients
2tbspunsalted butter
1tbspolive oil
5large leeks, white and light green parts only, roughly chopped
3large potatoes, peeled and roughly chopped
5cupschicken bouillon, but if you don't have any, water will do just fine!
1/2tspground black pepper
1tspsalt
Optiongrated parmesan cheese if desire
Instructions
Melt the butter over medium heat in a large soup pot.
Add the olive oil at this after the butter has melted.
Add the leeks and cook them until soft, stirring regularly, about 10 minutes.
Add the potatoes, the bouillon or water, salt and pepper into the pot.
Cover and turn the heat down to medium-low. Simmer for 20 minutes, or until the potatoes are very soft.
When the potatoes are soft purée the soup with a hand-held blender until smooth or a blender. If you use a blender, do it in small batches because hot liquid in a blender tent to overfill and you can burn yourself.
Garnish with fresh grated parmesan cheese if desired.
Notes
If you make this recipe ..... tag me @mel4skilletsandgames on Instagram and hashtag it #skilletsandpots.
Course: Soup
Cuisine: French
Keywords: barley soup, healthy soup, homemade soup day