Potato Leek Soup-Thai Style and Please Don’t Discriminate Against Unattractive Produce


Hi everyone. What? The photo above? It’s a potato! What did you think it was? Oh, you’re so fresh!

Anyway, I had all the ingredients for potato leek soup but I wanted something a tad different. Since peanuts and cilantro are Thai ingredients and they were on hand, I said what the hey.
I hope you like it…..

Potato Leek Soup-Thai Style:
1 large leek, thinly sliced-discard hard, green stuff
1-2 TBS canola oil
1 1/2 quarts chicken broth (or veg,. broth)
pinch salt
1/4 cup peanut butter
2 cups loosely filled cilantro
5 small potatoes, peeled, cut into 1 inch cubes

In a soup pot or Dutch Oven pot, heat up canola oil and add sliced leeks. Cook until translucent, about 15 minutes or so.
Add chicken broth or vegetable broth and potatoes. Bring broth to a simmer and keep it going until potatoes are almost tender (taste with a fork). When almost tender, add in the peanut butter and cilantro and simer until potatoes are cooked through.

Serve with a nice salad and a healthy, grainy bread.

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