Potato leek soup recipe
Are you in the mood for something warm? Try this potato leek soup recipe.
This is the kind of soup you can make a huge amount to freeze and have for lunch over the week. You'll need a blender though to blend up all the vegetables. Good luck and enjoy!
By Hai Nguyen
Total time: 1 h 15 min
Ingredients (4 servings):
1 sweet apple (we use Gala apples)
3 celery stalk
2 cups chicken broth
1 cup milk
1/2 teaspoon salt
salted crackers (optional)
Part 1 (15 min)
Chop the top of the leek off (1). Slice the leek (2) and celery (3). Peel and slice the potatoes (4) and apple (5). Measure out the milk and the chicken broth and make sure you have all the ingredients (6).
Part 2 (45 min)
Add about 2 teaspoons of oil in a pot (1). Turn the stove to high heat (2). Add the sliced leek (3) and cook for about 3 min (4). Add the chicken broth (5) and the rest of the vegetables (6). Add 1/2 teaspoon of salt (7) and mix. Cover (8) and let it simmer on low to medium heat for 20 min until the potatoes are soft (9). Turn off the heat, open the cover, and let the soup cool down to room temperature (takes about 15 min).
Part 3 (15 min)
With a soup ladle, transfer the contents of the soup into a blender (1). Cover and blend for 20 seconds (2). You may have to do this multiple times depending on the size of your blender. If that's the case, just transfer the blended mix into a different bowl and keep adding the soup content to blend. Add the blended soup back into the pot (3). Add the milk (4). Warm up the soup by turning the stove on medium heat (5) and stir the soup for about 5 min
Serve with pepper, salted crackers, and diced up cilantro (optional).
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