Sunday, December 14, 2008
Making Potato Leek Soup
The remainder of the the leeks and my potatoes ready to be sliced thin.
Leeks and onions ready to be sauted with a little butter.
Saute leeks and onions with three tablespoons of butter for three minutes - I actually saute them for about six minutes.
Chicken broth left over from last nights chicken canning session, I didn't strain the stuff out but no one will know it's in the soup when all is said and done.
When potatoes are fork tender blend everything using blender or food processor, I used my kitchenaid stick blender.
The cream being blended with the blender stick, the heat is off so the cream doesn't curdle.
Blend cream/milk thoroughly and your ready to serve.