Saturday, April 19, 2014

Potato Soup

Dished this up for St Patrick's Day (a day early, ain't got time tomorrow). I've made Leek and Potato soup before that was bland. This time I roasted too many potatoes the night before cut up very small. Sweated leek, celery and onion in lots of butter for about 15 minutes in stock pot, addedchicken stock and 2/3 potatoes. Simmered for 30 minutes. Blended, added the remaining potatoes. Dished up with crunchy bacon, tasty cheese and chives. Tasted beautiful- like a loaded jacket potato. Even my 6 year old boy polished his off. Can't wait for lunch tomorrow (soup always tastes better reheated).

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