dangerpuss

Creamy Potato and Leek Soup

In Soups on November 9, 2009 at 6:21 am

2 leeks, cut to the light green and sliced into rings
2 Tbs butter
7 cloves of garlic, minced
Saute first two items about 10 minutes until fairly soft, add half of the garlic and sauté another 3. Remove from heat and reserve.

6 medium potatoes, diced small
1 Tbs salt
water to cover, plus another two cups
Bring to a boil, then add lots of salt and about 3 Tbs powdered boullion, stir, and turn down to a light boil/heavy simmer

Large shallot, diced small
Saute for 5 minutes, then add
Salt to taste (about 1Tbs at least because the potatoes absorb a lot of the saltiness)
2 tsp white pepper
Cayenne pepper
1 Tbs butter
and the rest of the garlic. Saute 3 minutes more, then add to the boiling potatoes. Cook for 15 minutes, then add a whole tub of Tofutti cream cheese and stir in until it’s melted. Cook for another 15 or until potatoes are soft but not total mush, and add the leeks. Stir well, cook for another 5 – 10 minutes, and serve.

Simmer

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: