Potato Leek soup–my current favorite variation

  • 8-10 skinny leeks or 4-5 fat leeks chopped into coins and rinsed
  • 4-5 fist size potatoes, peeled and cut in to 1 cm cubes
  • quart of broth veggie or chicken
  • 4 tbsp butter
  • parsley stems chopped up
  • bunch of fresh dill chopped
  • ~2 Tbsp sherry
  • 1/4 to 1/2 cup grated romano
  • 1/2 cup milk
  • pepper and salt

Saute leeks in melted butter until soft. Toss in potatoes and broth and parlsey stems, boil gently on medium heat until potatoes are easily pierced with a fork. Take off the heat, and pulse with immersion blender or in regular blender or mash with potato masher.  Blend the soup, but leave chunks of potato.  Toss in sherry, romano, milk, dill, salt and pepper and stir.  Taste it and Adjust sherry, cheese and salt and pep as you like.



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