Friday, November 17, 2006

Potato Leek Soup

2-3 leeks, chopped, greens and all
4 - 5 medium sized potatoes
about 4 cups of chicken stock
1/2 tsp marjoram
1/2 tsp rosemary
salt and pepper to taste

In a larger size pot, saute the leeks in olive oil to release flavor. Then add chicken stock. Peel and chop potatoes and add to chicken stock. Simmer until potatoes are mushy. Add spices. Blend in blender or an with immersion blender.

I love this because it's so easy, cheap, and good. Plus we still have leeks in our garden. By the way, an immersion blender (or hand held blender) is one of the best things I ever bought. I bought one at Walmart for 10$. You can blend soups easily and it's great for making tomato sauce and stuff. Paul likes to blend his orange juice before he drinks it. Don't ask me why, something about an orange julius.

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