Potato Soup with Vegetables

2015-01-22

Cuisine: American

Delicate flavoured soup brightened with vegetables This recipe serves 4

Ingredients

1 lb potatoes Potatoes, raw, flesh and skin
2 leeks Leeks, (bulb and lower leaf-portion), raw
2 oz butter Butter, without salt
4 cups water/chicken broth
1/4 cup cream Cream, fluid, heavy whipping
salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
2 carrot Carrots, raw
2 zucchini Squash, summer, zucchini, includes skin, raw
1 stalk celery Celery, raw
2 Tbs chopped parsley Parsley, raw

Method

Step 1

Peel potatoes, cut washed leeks into thin slices. Melt butter in pan, add leeks and cook 5 mins. Add potatoes and water. Bring to boil,reduce heat and simmer, covered, 30 minutes.

Step 2

Puree in batches in a blender. Add cream and seasonings.

Step 3

Scrape the carrots and cut into thin strips 2 in. long. Cut zucchini into thin 2 in strips as well. Bring saucepan of water to boil, add vegetables and cook 2 mins; drain well and add to the soup.

Step 4

Stir in parsley

[tips]

Recipe Type: Hot Soup Tags: Soup Ingredients: Butter, carrot, chopped parsley, cream, Leeks, Potatoes, salt and pepper, stalk celery, water/chicken broth, Zucchini

haclaggett

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