This was my favorite soup I made this winter. I sauted the vegetables, added the rest of the ingredients and put them in my pressure cooker for 3 minutes.
2 leeks (about 1 pound)
6 cups chicken broth
2 Tbsp. olive oil
3 cups chopped onions (about 1 pound)
1 cup chopped carrots
1 cup chopped celery
2 garlic cloves, minced
2 cups cubed potatoes
1/2 tsp pepper
1/4 tsp salt
Remove roots, outer leaves, and tops from leeks. Cut each leek in half lengthwise. Immerse in cold water; swirl, and drain. Cut each half crosswise into 1/2 inch slices.
Bring broth to a boil in a large sauce pan.
Heat oil in a soup pot. Add leek, onions, carrots, celery, and garlic. Cook until vegetables are tender. Add hot broth and potatoes, and return to boil. Cover, reduce heat, and simmer for about 10 minutes or until potatoes are tender. Stir in pepper and salt. Serve chunky or puree in blender.
2 leeks (about 1 pound)
6 cups chicken broth
2 Tbsp. olive oil
3 cups chopped onions (about 1 pound)
1 cup chopped carrots
1 cup chopped celery
2 garlic cloves, minced
2 cups cubed potatoes
1/2 tsp pepper
1/4 tsp salt
Remove roots, outer leaves, and tops from leeks. Cut each leek in half lengthwise. Immerse in cold water; swirl, and drain. Cut each half crosswise into 1/2 inch slices.
Bring broth to a boil in a large sauce pan.
Heat oil in a soup pot. Add leek, onions, carrots, celery, and garlic. Cook until vegetables are tender. Add hot broth and potatoes, and return to boil. Cover, reduce heat, and simmer for about 10 minutes or until potatoes are tender. Stir in pepper and salt. Serve chunky or puree in blender.
Comments