![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Kitchen Witchery: Leek and Potato Soup
This weekend was Imbolc, and I love my leek and potato soup over Imbolc. This is best served with some serious soda bread. It is vegetarian, but not vegan.
2 cans vegetable broth and 2 cans of water.
3 large leeks, sliced, washed and chopped
5 large potatoes, peeled, cubed and fried until brown.
Seriously, you should fill a very large crockpot with these three ingredients.
Simmer on low for about two hours or until leeks are tender.
An hour before serving, add a pint of heavy cream, salt and pepper to taste.
(I find a dash of Creole seasoning and some Greek seasoning give it a real boost)
Heavy and filling.
Frying the potatoes gives them a more distinct flavor and they don't get lost.
2 cans vegetable broth and 2 cans of water.
3 large leeks, sliced, washed and chopped
5 large potatoes, peeled, cubed and fried until brown.
Seriously, you should fill a very large crockpot with these three ingredients.
Simmer on low for about two hours or until leeks are tender.
An hour before serving, add a pint of heavy cream, salt and pepper to taste.
(I find a dash of Creole seasoning and some Greek seasoning give it a real boost)
Heavy and filling.
Frying the potatoes gives them a more distinct flavor and they don't get lost.
no subject