Potato Leek Soup
Posted: Wed Oct 19, 2011 11:50 pm
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.
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.