Ingredients
| Item |
Amt |
| butter |
2 tbsp |
| leeks, sliced |
2 |
| garlic, minced |
3 cloves |
| potatoes, diced |
2 lb |
| broth |
6 cups |
| salt |
1 tsp |
| Black pepper |
to taste |
| cream (optional) |
1/2 cup |
| cooked rice |
1 cup |
Method
1
SAUTÉSauté leeks in butter 8 minutes; add garlic 30 seconds.
2
ADDAdd potatoes and broth; simmer 20 minutes until tender.
3
BLENDBlend until smooth (or partially blend).
4
STIRStir in cooked rice before serving.
5
SEASONSeason and add cream if using.
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Time
50 minutes
Serves
Serves 6
Level
Medium
Ingredients
-
2 tbsp
butter
-
2
leeks, sliced
-
3 cloves
garlic, minced
-
2 lb
potatoes, diced
-
6 cups
broth
-
1 tsp
salt
-
to taste
Black pepper
-
1/2 cup
cream (optional)
-
1 cup
cooked rice
Method
- Sauté leeks in butter 8 minutes; add garlic 30 seconds.
- Add potatoes and broth; simmer 20 minutes until tender.
- Blend until smooth (or partially blend).
- Stir in cooked rice before serving.
- Season and add cream if using.
Notes
Soups taste better the next day—cool quickly and refrigerate.
