4-5 large potatoes (cubed)
2 leeks (chopped)
1-2 cloves garlic (diced)
salt and white pepper to taste
6 cups chicken or beef broth
1 TBS lemon juice
electric mixer/food processor and/or potato masher
- Bring 6 cups broth to boil in large pot
- add diced leeks, potatoes, lemon juice, salt, garlic and white pepper
- simmer for 15-20 minutes
- when potatoes are soft, use an electric mixer or food processor to smooth out most of the lumps
- add more white pepper or salt if needed
I served this soup with a side of sausage I cooked in a frying pan of beer, PBR to be exact. The sausage was a nice accompaniment to the flavors of the soup. I might have gone a little overboard with the white pepper, but it was so good. I also only used 4 beef bullion cubes to 6 cups of water. The electric mixer and a potato masher got all of the necessary lumps out of the soup/stew. No photo, but I will say it was not as dark as the photo in the cookbook, more of a light green. I also cooked with leeks for the first time! The white and light green parts are more mild and less bitter, so I only used them because I was unfamiliar with leeks and the cookbook really didn't explain what parts to use. Hope you enjoy and try it for yourself.
