Summertime Potato Soup | Just A Pinch Recipes
Simmer potato and leek slices in the chicken stock until tender; puree until nice and smooth. Add the remaining ingredients pulse together until blended. Chill until ready to...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Immersion blender
- Food processor
- Refrigerator
- Ladle
- Serving bowl
Ingredients
- ## SOUP
- 2 pound(s) golden or russet potatoes, peeled and sliced
- 2 cup(s) chicken stock
- 1 bunch(es) leeks, trimmed, washed, sliced plus some of the green
- 2 cup(s) whole milk
- 12 ounce(s) can evaporated milk,like pet or or store brand
- 1/4 teaspoon(s) cayenne pepper, optional
- 1/2 teaspoon(s) salt
- 2 clove(s) minced garlic
- ## GARNISH
- 8 ounce(s) jar basil pesto( 1 tablespoon for garnish on each serving)
- 1/2 cup(s) slivered almonds, a few for garnish on each serving
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