Potato Leek Soup

[kirra]

Potato Leek Soup

Traditional Basque meals start with soup and bread. Here is an easy, hearty soup to throw together on a cold autumn night.

Ingredients:

2 tablespoons plus 1
tablespoon olive oil
1/2 cup butter
2-4 large leeks, cleaned and chopped
1 medium onion, chopped
5 large Russet potatoes, peeled and cut into pieces
2 quarts water
2 quarts chicken broth
1/2 teaspoon crushed red pepper
2 cloves garlic, chopped
2 tablespoons red wine vinegar
Salt to taste

Preparation:

In a skillet over medium high heat, saute onions and leeks in 2 tablespoons olive oil and butter for 15 minutes. In a large stockpot, add the potatoes and cover with water and chicken broth. Add the onion and leek mixture and boil until the potatoes are tender.

In a small skillet, heat 1 tablespoon olive oil, and saute garlic and red pepper flakes until garlic is golden. Add the vinegar and let it come to a boil. Add contents of skillet to soup and cook an additional 10 minutes. Salt to taste.