This recipe was inspired by this post for Baked Potato Soup (which is awesome) over at Eat At Home. Being lactose intolerant, I often have to adjust recipes to contain a little less dairy. After some trial and error and a lot of guess work, I came up with this recipe.
POTATO LEEK SOUP
- 4 medium baked potatoes
- 1-2 leeks
- 1 quart low-sodium chicken broth
- 1 stick (8 tablespoons) butter
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 teaspoon minced garlic
- dash of salt
- black pepper to taste
Bake potatoes until tender and allow to cool. Clean leeks well and chop. (They are like big green onions, so chop them as you would green onions.) In stockpot, melt butter over medium-low heat. Add leeks and garlic. Sautee until leeks are translucent. Add broth, milk cheese, salt and pepper and stir well. Scoop potatoes out of peels into a bowl and mash pulp with fork. (You can leave them as lumpy or make them as smooth as you want.) Add potato pulp to soup and stir. Bring to a simmer, then reduce heat and simmer for about an hour.
Top your soup with whatever you use to top a baked potato. I like crumbled bacon, more cheddar cheese and a dollop of sour cream.
This sounds really good. I am not sure I have had leeks before. Maybe I did and didn't know. LOL Seriously this sounds delicious.
Posted by: Stacie | November 15, 2009 at 12:03 PM
Does. Not. Sound. Appetizing.
But, I am blaming it on pregnancy - that and I have never had leeks before :)
Posted by: AJU5's Mom | November 16, 2009 at 08:18 AM