Caramelized leek and potato soup
Caramelized leek and potato soup
Print RecipeIngredients
- 2 Small Potatoes
- 1.5 L of Chicken broth
- 710 ml of Red Ale Beer
- 500 ml of Pre-cut Leeks
- 2 Yellow Onions
- 30 ml of Olive Oil
- 30 ml of Butter
Instructions
1- In a saucepan over medium-high heat, combine oil and butter. Add onions and leeks and cook until caramelized, about 10 to 15 min. Add beer, broth, potatoes, 1/8 tsp (0.5 ml) salt and pepper and bring to a boil.
2- Reduce heat to medium and simmer 20 min. or until potatoes are tender.
3- Transfer broth mixture to a blender and purée until soup is smooth. Adjust seasoning, if desired. Divide among 8 bowls and garnish each with sour cream and one toast.
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