I’m making my friend Aileen’s mother’s recipe for potato leek soup, and I’m so excited.
Here, let me share the recipe with you:
Salt & Pepper
2 Bay Leaves
2 Quarts Vegetable Broth
Potato Leek Soup
Melt about 1/2 a stick of butter in a big soup pot with 1/2 a cup of water.
Chop three big bunches of leeks (just cut off the root and the green part, rinse, and cut into coins).
Cook covered in pot with butter and water until tender.
Chop as many potatoes as you want and add, along with 2 quarts/64 ounces vegetable broth, two bay leaves, salt and pepper, and whatever other herbs you want.
Cook it until the potatoes are done, add salt and pepper to taste (approx an hour and fifteen minutes).
I’ll post pictures when it’s finally made, and you can be super jealous.