Steps to Prepare Light Cornflower Blue Color

Light Potato And Leek Soup

Under the name prussian blue, this shade is also the national color of germany.

Recipe Summary Light Potato And Leek Soup

Delicious and light blend of potatoes and leeks in a vegetarian broth.

Ingredients | Light Cornflower Blue Color

4 each leeks, white parts only

4 cloves garlic, minced

2 tablespoons salted butter

3 medium russet potatoes, scrubbed and sliced

3 cups vegetable broth

1 teaspoon Italian seasoning

⅛ teaspoon dried rosemary

½ cup fat free half-and-half

1 pinch ground black pepper to taste

Directions

Slice leeks lengthwise and wash out any dirt between the layers. Chop and place in a large mixing bowl with garlic.

Melt butter in a large soup pot over medium heat. Add leeks and garlic and cook, stirring frequently, for 5 minutes. Add potatoes, vegetable broth, Italian seasoning, and rosemary. Bring to a boil; reduce heat and simmer for 20 minutes.

Remove from heat and let soup cool briefly. Transfer mixture to a blender or food processor and puree in batches. Return soup to the pot and stir in half-and-half and season with black pepper. Reheat gently, about 5 minutes.

Info | Light Cornflower Blue Color

prep: 20 mins cook: 35 mins additional: 10 mins total: 1 hr 5 mins Servings: 4 Yield: 4 servings

TAG : Light Potato And Leek Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Potato Soup Recipes,