LEEK AND POTATO SOUP BASE
This is a soup base that can used in 3 different soups that I will post next. It can be frozen for use at a later time.
Provided by Lorrie in Montreal
Categories < 60 Mins
Time 40m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Cut off the coarse, green leaves on each leek up to the lightest green part;cut off the root.
- To clean leeks,cut them length-wise without cutting through the root end.
- Separate and fan out the leaves;place under running cold water to remove any grit.
- Shake off any water.
- Thinly slice crosswise.
- In a large saucepan, melt butter on medium heat and stir in leeks and onion.
- Cover and cook 10 minutes to *sweat* the vegetables without browning them,turning often.
- Add potatoes and stock;cover pot to simmer 30 minutes until potatoes are tender, stirring often so that they do not stick to the bottom of the pot.
- Puree soup with an immersion blender or food processor.
- Divide mixture into containers, seal and freeze.
Nutrition Facts : Calories 283.5, Fat 8.1, SaturatedFat 5, Cholesterol 20.4, Sodium 80.3, Carbohydrate 49.3, Fiber 6.3, Sugar 5.5, Protein 5.6
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