Note by Phyllis Brown: There is nothing like fresh leeks from the garden! The grocery store variety will do in a pinch, but the lovely fragrance you get when first pulled out of the ground is worth the little trouble they are to grow! I keep my leek soup simple – so you get that lovely leek taste! Sauteed in butter leeks are sweet and very tasty!
Luscious Leek Soup
- 4 tablespoons butter
- 3 leeks, carefully cleaned and chopped
- 3 medium potatoes, cubed
- 1/4 pound baby carrots
- 2 cans vegetable broth
- 2 heaping soup spoons sour cream
Melt butter in a large pan. Add leeks, turn heat to medium low and saute for 5 minutes. Add potatoes and carrots, turn heat to medium high and saute for a few minutes. Add vegetable broth and bring to a boil. Add salt and pepper. Turn heat to medium, cover and let simmer for fifteen minutes. When vegetables are tender, coarsely mash. Add sour cream – whisking until well blended. Enjoy!
You might enjoy a simple salad with your soup. You can use any tomatoes you have – these are our tiny red cherries and yellow pears. Salt, pepper, julienned basil leaves and a drizzle of olive oil completes the salad. Enjoy!