Monday, March 15, 2010

Potato Leek Soup

Recipe Courtesy of ME!
Photo Courtesy of

2 pounds white potatoes, peeled and quartered
2-3 carrots, peeled and chopped into hunks
6-8 cups chicken or veggie broth
1-2 leeks, bulb only, diced
2 T butter
2 T olive oil
1-2 T flour
salt and pepper to taste

1. In a soup pot, cook potatoes and carrots in broth until soft.
2. Meanwhile, in a saucepan over medium heat, cook diced leeks in butter and olive oil until tender. Add flour and whisk like crazy, cooking it for a few minutes. Don't let it burn! Slowly add a cup or two of the broth into the saucepan, whisking until smooth.
3. Mash the potatoes and carrots in the soup pot until they reach your desired consistency.
4. Slowly add leek mixture from the saucepan into the soup pot, whisking to keep it smooth (you don't want any flour lumps in there). Season with salt and pepper. Cook to desired consistency, adding more broth if necessary.