Friday, December 17, 2010

Leek and Potato Soup

This leek and potato soup. for French Fridays with Dorie,was quick and easy to prepare. My husband loved it.  I chose to use my immersion blender to achieve a silky smooth creamy consistency.  The soup tasted as good as one with loads of added cream but this recipe called only for milk. I was surprised that the vegetables boiled in the milk.  I thought the milk might "break" and become separated and ugly, but Dorie knew what she was doing. I thought the picture was a bit bland at first so I added a dried celery leaf for color. The remaining soup was gobbled up as part of my husband's lunch.  Another winner!
Soup Prep

Milk and veggies happily cooking together

8 comments:

Steph said...

Lovely! I was concerned about the milk too! Such a nice recipe for December.

franklyentertaining said...

We loved this at our house too! p.s. Your napkins are adorable!

Lizzy said...

I'm glad you enjoyed your soup...I bet I would have liked the pureed version better!

Cher said...

I feasted on the soup for three or four days for lunch. It is amazing that you can get such great results for minimal effort. Can I come have a bowl?

Elaine said...

Oh, so pretty Renee with the celery leaf! I will have to invest in an immersion blender - we loved this soup chunky, but I would like to try it blended.

Kathy said...

Your soup looks delicious! Can't wait to try this…hopefully next week. I loved that you pureed it. A great winter meal!

TeaLady said...

Also loved this easy soup. Had to use my FP to puree some. Left some chunky and loved the texture that way.

Ran out of milk and had to add a little cream and it broke!! Still tasty tho.

Bibberche said...

I loved the soup, too. Immersion blender is one of my favorite kitchen tools:)
Yes, Dorie definitely knows what she is doing:)