Saturday, December 24, 2011

Hearty Potato Soup

We love this chunky, flavorful soup. It's a super-comfort food.


2 lbs. potatoes, scrubbed or peeled* & chopped
8 Tbsp. (1 stick) butter
1/8 tsp. black pepper
2 med. leeks, washed & chopped up to 1” above the white part
    or 1 med. onion, chopped
1-1/2 tsp. salt
8 cups vegetable stock
2/3 cups milk (non-dairy is okay)
1/2 tsp. dried rosemary, ground in mortar & pestle

Melt butter with pepper in a large pan while preparing potatoes. Add chopped potatoes and cook on med-low heat, stirring often. Add leeks to potatoes, and continue to cook until leeks are soft.

Add salt, stock, milk, and rosemary. Simmer until potatoes are very soft. Mash with a potato masher. Some chunks will remain.

Serves 8

* Note: if using russet potatoes, peel them. The skins of red or white potatoes are fine in this soup, but russet skins are too tough.

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