Leek And Potato Soup Base

1. 1

   Cut off the coarse, green leaves on each leek up to the lightest green part;cut off the root.

2. 2

   To clean leeks,cut them length-wise without cutting through the root end.

3. 3

   Separate and fan out the leaves;place under running cold water to remove any grit.

4. 4

   Shake off any water.

5. 5

   Thinly slice crosswise.

6. 6

   In a large saucepan, melt butter on medium heat and stir in leeks and onion.

7. 7

   Cover and cook 10 minutes to *sweat* the vegetables without browning them,turning often.

8. 8

   Add potatoes and stock;cover pot to simmer 30 minutes until potatoes are tender, stirring often so that they do not stick to the bottom of the pot.

9. 9

   Puree soup with an immersion blender or food processor.

10. 10

    Divide mixture into containers, seal and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.