I am not sure if this has been posted before, but this is a very simple but tasty soup that has saved me countless times. Not only is it easy to make, but it can also be the start of something "fancier" if you want. Elegant enough for a fine dining starter, but simple enough that the kids will enjoy it too!
4 cups diced potato
3 cups thinly sliced leeks or diced onion
2 quarts water
1 tbsp salt.
Bring to a boil and allow to simmer for about an hour. Puree. For an extra little bit of flavor, add a dab of butter (also gives it a really nice "sheen").
I usually add a bit of tarragon, but there are so many ways to vary this soup that there is no way to mention them all. Adding or substituting other veggies, such as carrots, yams, sweet potatoes or squash works well. Watercress is another terrific addition, although it can be tough to find in some places.
Also, this recipe can be chilled and fortified with a bit of heavy cream to make a vichyssoise.
4 cups diced potato
3 cups thinly sliced leeks or diced onion
2 quarts water
1 tbsp salt.
Bring to a boil and allow to simmer for about an hour. Puree. For an extra little bit of flavor, add a dab of butter (also gives it a really nice "sheen").
I usually add a bit of tarragon, but there are so many ways to vary this soup that there is no way to mention them all. Adding or substituting other veggies, such as carrots, yams, sweet potatoes or squash works well. Watercress is another terrific addition, although it can be tough to find in some places.
Also, this recipe can be chilled and fortified with a bit of heavy cream to make a vichyssoise.