Leek & Potato Soup / Supa de praz si cartofi

Directions

1.  Clean and dice the potatoes. Thinly slice the leeks and celery stalks

2.  Melt the butter in a large, heavy bottomed pot.

3.  Put in the leeks and celery and cook over moderate heat for 10 minutes, stirring often to prevent sticking.

4.  Sir in 1 cup of water, cover and cook for 10 more minutes. Add the potatoes and the remaining ½ cup of water, stir, and cook over low heat for 10 more minutes.

5.  Stir in the milk, cover and cook 10 minutes or until the potatoes are tender. Add salt and pepper to taste. Serve with fresh bread.

                                                              

Notes: This is not a thick, creamy, restaurant-style leek and potato soup, but it’s a nice, humble version of the recipe.

 

Variations: Adding chunks of ham can make this recipe a little heartier. Also, for a thicker, richer version, substitute cream for milk. Add a little cheese if desired.

 

Substitutions: Celery stalks/Parsley.