Someone had asked if I had pictures of my potato leek soup. I in fact do and I had them all along, only I misplaced the file with the pictures. Oops, sorry ;)
Finally, here they are! Which by the way would make a perfact pairing with your favorite grilled cheese or crusty bread :D
Here is the recipe again with the pics.
Rachel's Herbaceous Potato Leek Soup
Prep time: 15-20 minutes
Cook time: 25 minutes
3 medium/large potatoes cut into small pieces – there is no need for an exact measurement
3 leaks trimmed, finely sliced and rinsed thoroughly
2 tbs unsalted butter or olive oil
7 cups vegetable or chicken broth
1tsp kosher salt – plus extra for boiling the potatoes
½ tsp fresh ground pepper
1 tsp each of Tarragon, Dill and Thyme
For the potatoes – fill a large pot with water8-10 cups water, add potatoes and 1 kosher salt tablespoon salt; bring to boil. Cook potatoes until tender 15-20 minutes. Drain and set aside in a covered pot.
While the potatoes are cooking, in a separate large soup pot, add butter and sauté leeks until tender – about 2-3 minutes. Add broth and rest of seasonings. Bring to a boil, then reduce to a simmer. Add potatoes and cook another 3 minutes. Remove from heat. Ladle half of the soup mixture into a blender and puree. Add back to the main soup pot; stir well. Serve in separate bowls with a dollop of sour cream and sliced green onions (if desired). Enjoy! Happy eating! Rachel :)