Just in time for the cold weather season, resident Helen Lasita is sharing her family recipe for Potato Leek Soup. Helen says this recipe is a “great Friday meal for Lenten season without any meat” or for “cold weather days.” Helen explain how “many of [her] recipes are meatless dishes because [she] obtained them from [her] Italian Mother-in-law and meat was so expensive in Italy when she was growing up.” This soup recipe is a great and easy dish for the busy Holiday season!
Potato Leek Soup
3 leeks – cut off a little on the bottom and come on the top, slit down the middle to clean well
1 pint of heavy whipping cream or half-and-half
1 onion – chopped
6-7 potatoes – cut into small cubes
½ stick of butter
1 Tbsp. olive oil
34-36 oz. of chicken broth
Pepper and salt to taste
In a large pot, sauté butter, olive oil, leeks, onion, and potatoes until just starting to turn brown. Add chicken broth and boil with the lid on. Use a hand blender to puree to your liking. Add the pepper and cream, simmer while stirring often. Garnish with leeks and serve while hot.
Tips from Helen:
Boil the potatoes until tender. The longer the soup simmers the thicker it will get so do not overcook it! Soup is great to pair with a nice baguette lightly buttered. Enjoy!
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