Friday, October 26, 2007
3 lg potatoes---cut into wedges 馬鈴薯
2 lg leeks---white and light green parts only, cut 大蒜
4 clv garlic 蒜頭
2 tbsp olive oil/butter 概覽油/牛油
½ cup half & half cream/heavy cream 奶油
Water/chicken stock 水/雞湯
Salt and pepper 鹽，胡椒粉
1. In a stock pot heat oil/butter, sauté leeks and garlic until soften and fragrant.
2. Add potatoes to leeks; pour water or chicken stock into the pot to cover potatoes; cook until tender.
3. Puree potato leek soup until smooth.
4. Stir in cream, salt and pepper to taste, garnish with whatever you have on hand.
Note: Thin soup with more water if desire.