Sunday, October 18, 2009

Creamy Potato Leek Soup

I made the most wonderful soup for dinner tonight. I'm so sorry I didn't take a picture of it - you will just have to believe me that it looked as wonderful as it tasted.

Here is the recipe:

Creamy Potato Leek Soup

3 large leeks, cut lengthwise, cleaned and chopped into small pieces
2 tablespoons margarine
2 cups water
2 cups chicken or vegetable broth
2 pounds potatoes, peeled and chopped into small pieces
Salt and Pepper to taste
Dash of Marjoram
Dash of Tabasco Sauce

1. Melt margarine in medium sauce pan. Add leeks, cover pan and cook on low heat for 10 minutes.

2. Add water, broth and potatoes. Bring to a boil, then reduce heat to low and simmer for about 20 minutes or until potatoes are tender. I also added the salt and pepper at this time - about 1 teaspoon of salt and 1/4 teaspoon of pepper was right for me.

3. Use a hand blender to puree (or transfer to a blender).

4. Add the marjoram and tabasco sauce.

Serves 6


Sara said...

This sounds really tasty. One question, does it have to be Tabasco sauce or will any hot sauce do?

Kathi said...

Any hot sauce will do.

Be sure and let me know how you like it.