Friday, January 2, 2009

Marc's French Potage

This is about the fastest, easiest, most filling Winter meal imaginable.

3 Russet potatoes
1 bunch leeks
3 carrots
salt and pepper

Peel potatoes and carrots. Cut into large chunks.

Cut off ends of leeks. Cut again where the light green stalks turn dark green. Cut a slit lengthwise and wash leeks well under cold water to remove grit. Cut into large chunks.

Place vegetables in a large stockpot and cover with water. Add a couple of chicken bouillon cubes and salt and pepper to taste. Cook until vegetables are tender.

Ladle out most of the cooking water and reserve. Purée soup with a hand blender, adding reserved liquid if desired.

Stir in a dollop of heavy cream or creme fraîche just before serving and serve with hearty bread.

5 comments:

Hannah said...

This sounds like a wonderful meatless meal. I have such a hard time making filling meatless meals.

Hannah said...

This.was.so.good. Everyone really liked it. So easy and totally filling. Thanks!

Jen said...

this was seriously good- and i felt oh so french while making it. :) total bonus.
ps- thank you for including how to clean the leeks out! i was surprised how gritty they are on the inside!!

crystal said...

Oh, I cannot WAIT to make this! yummm

Liz said...

I made this last night for my book group! It did not disapoint! Everyone loved it! Ben and I had it for lunch today (snow day), and enjoyed it all over again. Thanks!