Stone leek and potato soup

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It was my turn to make dinner. I had leeks, potatoes, broccoli stems, and plums. I bought salad, cheese, and bread. And then I set about making dinner.

I call the resulting soup ‘Stone leek and potato soup’ because I essentially make leek and potato soup, but added broccoli. The big stems were left over from cutting off the florets to make Broccoli Pesto Pasta. You don’t have to throw the stems away — just put them in a soup!

Stone Leek and Potato Soup

  • 3 large leeks, halved lengthwise and sliced thin
  • 1 1/2 pounds russet potatoes, peeled and cut into 1-inch chunks
  • 2 large broccoli stems, leaves removed and chopped
  • 2 Tbs unsalted butter
  • 4 cups broth
  • 1 bay leaf
  • 1 tsp dried sage
  • salt and pepper

1. Melt butter in a large pan and cook leeks, potatoes, and broccoli and cook until leeks begin to soften, about 5 mins.

2. Add broth, sage, and bay leaf and bring to a boil. Reduce heat to medium and simmer until veggies are tender, about 15 mins.

3. Discard bay leaf. Mash until potatoes just begin to break down and soup is
thickened. Season w/ salt and pepper.

Serve with salad, bread, and cheese. Yum!

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