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Kitchen Notebook

October 02, 2017

Potato Leek Soup

25 Mins

Serves 2


Ingredients: 

  • 1 lb Potatoes, cut into cubes
  • 1 Leek
  • 2 Carrots
  • 1 cup heavy Cream (Coconut Cream for Vegan)
  • ¼ tsp Nutmeg
  • Salt and Pepper

Remove roots from the leeks and cut in half lengthwise. Rinse well under cold water, then slice into ¼-inch strips on the diagonal.


Add potatoes to a large pot of water so they are fully submerged. Bring to a boil and cook until fork tender. Drain about half the water into a separate bowl; set aside. Add cream to potatoes and mash until fairly smooth. Add leeks and carrots and bring to a simmer. You should have a soupy consistency. If it is too thick, add some of the reserved potato water to liquify. Cook at a low simmer for 15 minutes, stirring occasionally until carrots are tender. Season with a ¼ tsp nutmeg, a good amount of salt and pepper, and serve.


25 Mins carrots Dinner Fall Leeks potatoes Soup Veg vegan Vegetables Vegetarian

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25 Mins carrots Dinner Fall Leeks potatoes Soup Veg vegan Vegetables Vegetarian


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