Potato Leek Soup

Ingredients

6 cups (approx 1 1/2 lbs) new rose potatoes, 1/2″ dice
2 leeks thinly sliced
1/4 c butter
1 T dill weed
2 T parsley
2 14 oz cans chicken broth
Salt
Pepper
Asiago cheese
Sliced spring onion

Directions

In large sauce pot add butter, potato and leek. Cook over medium heat sweat until the leeks are translucent, about 5-10 minutes. Add chicken broth and herbs. Season with salt and pepper to taste. Cover, reduce heat and simmer 20 minutes. Place 2/3 of soup mixture in blender and whiz until smooth. Return to sauce pan, stir in well and bring to simmer again. Serve hot with a garnish of Asiago cheese and spring onion.

Submitted by: Frank Z.

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