Friday, 24 October 2014


Potato Leek Soup

Serves 4

Preparation & Cook Time: 45 minutes

1. 4 medium sized potatoes cut bite-sized
2. 2 leeks sliced thin including the green parts
3. 1 medium onion chopped
4. A handful of 200g chicken slices marinated with salt and 1 tsp corn starch
5. 1.5 litre water
6. 250ml 9% cream (kaffefloede) (optional)
7. Cornstarch solution (1 tsp corn starch mixed with 1/2 cup water) (optional, for thickening soup)
8. Chives for garnish (optional)

1. Bring to boil a pot of water and add potatoes, simmer under medium-low heat for 20-30 minutes until potatoes are tender (no. 4 on my stove).
2. In the mean time, heat oil in a pan, fry chicken until cooked and add into soup pot containing potatoes.
3. Heat oil in a pan again, saute leeks and onions under medium heat until soften (no. 7 on my stove).
4. Add salt, stir well and then transfer to soup pot.
5. Lightly mash potatoes in the pot with fork, retaining some chunks.
6. Add salt and pepper to taste.
7. Add cream and corn starch to reach desired consistency.
8. Garnish with chives and serve.

Additional Information:
J (5Y7M19D) harvested leeks from the kindergarten and took it home. He wanted me to make a dish of it. So we made the potato soup.


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