Ali's Potato Leek Soup

Ingredients

2 tablespoons butter

3 cups water

2 bay leaves

3 sprigs fresh tarragon, minced

1 teaspoon dill

salt to taste

Cut off bottom of leeks. Slice in half lengthwise and rinse well under running water. Thinly slice.

Saute leeks in butter in large pot with dill, tarragon, salt and pepper until translucent and soft.

Add potatoes, stock, water and bay leaves.

Bring to boil, then reduce heat and simmer until potatoes are soft.

Remove bay leaves then puree half (or more) of the soup to give it a creamy base.

To puree, either remove half of the soup, bled it in a blender and return to the pot, or use an immersion blender.

6 servings

Thursday, December 10, 2009 - 4:01pm