Wednesday, April 15, 2009

Roasted Potato and Leek Soup

This soup has such an amazing smell and flavor! It is one of my favorite soup recipes! It says it serves four, but I think it serves more like six. It's a lot of soup.
6 russet potatoes, peeled and cubed
2 leek bulbs, white and light green parts only, chopped and well washed
2 onions, chopped
1 clove garlic, minced
2 carrots, sliced
2 celery stalks, chopped
4 chicken bouillon cubes
1 Tbls. fresh parsley or 1 teas. dried parsley
5 Cups water
1/2 cup butter, melted
1 (12 oz) can evaporated milk
1. preheat oven to 450 degrees. Spray 2 baking sheets with cooking spray. Place potatoes, leeks and onions on prepared sheets and spray veggies lightly with more cooking spray.
Roast veggies, turning frequently, until golden brown, about 25-35 minutes.
2. Place roasted veggies in a large saucepan. Add garlic, carrots, celery, bouillon cubes, parsley, and water. Bring to a boil over med-high heat; reduce heat. Simmer, stirring occasionally, until all veggies are tender, about 15 minutes.
3. Add melted butter and evaporated milk to saucepan; stir. Cook until heated through, about 5 minutes. Ladle into soup bowls and enjoy!

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