A different approach to potato leek soup. Crunchy vegetables with a velvety broth.
1 T olive oil
1 T butter
1 onion large diced
1 cup leeks sliced
1 red pepper diced*
2 garlic cloves minced
1/2 cup celery diced
1 T parsley chopped*
1 1/2 T flour
4 cups of vegetable broth
2 cups diced potatoes
1 bunch of thyme tied
1 1/2 cup green beans rough chopped
3/4 cup milk*
(Optional) 1 chicken breast left over chopped
Salt and pepper
Melt butter and olive oil in large saucepan. Add in onions,pepper, garlic, shallots, and celery. Sauté 5-10 minutes until vegetables are al dente. Stir in flour. Add broth and stir until combined.
Bring to boil and add potatoes and herbs. Cook medium low for 8-10 minutes.
Add green beans and cook about 10 minutes until green beans al dente. (Can add chopped chicken at this step) Remove thyme. Add milk, chopped parsley, and season to taste.
Serve with artisan bread and a green salad on the side.
*Red pepper- Yellow or orange can be substituted
*Parsley-I have substituted cilantro when I have had herbs to be used.
*Milk-I use 2%.
We like our vegetables crispy. I taste during the cooking process so the vegetables do not get soft.