Most creamy potato based soups have peeled potatoes as one of the main ingredients. We leave the skins on our potatoes. To me, this is what makes this soup taste really “potatoey.” You can, however, peel the skins off of your potatoes for this soup if you just can’t do the skins-on-in-a-soup thing. But please, leave the chunks of potatoes to get the rustic effect. 😉
I must close by mentioning how it makes your house smell like buttery-garlic-somethin’-good-is-on-the-stove deliciousness. We served this with a small salad, but of course, it could also be served alongside a piece toasted bread. Here’s the recipe!
Rustic Potato Leek Soup
4 tablespoons unsalted butter
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