I had small appliance envy but now I’m over it.
In an early guest blog post, Naomi provided a post about Roasted Tomato Soup. In one of the pictures she showed an immersion blender that she used to puree the tomatoes in the pot. When I saw the pic, I went into small appliance envy.
Like many people who like to cook. I have more than my share of gadgets and small kitchen appliances. In fact I have way to many to properly store in my kitchen. Even knowing that, the immersion blender was at the top of my list last Christmas.
Once I opened it (I must have been a good boy) I started looking for recipes to use it. This was the first I identified.
Great soup with nice toppings.
Make sure you properly clean the leeks as they will contain quite a bit of sand.
Veggies in the pot.
With the taters.
Now you can be jealous of my immersion blender pic!
Prep Time: 15 m | Cook Time: 1 h 5 m | Makes: 11 cups
- 1/2 cup unsalted butter
- 1 medium onion, thinly sliced
- 3 leeks, sliced
- 3 large baking potatoes, peeled and cut into 1/4-inch-thick slices
- 3 (14 1/2-ounce) cans chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Toppings: shredded Cheddar cheese, crumbled cooked bacon, chopped fresh chives
Melt butter in a large saucepan over low heat; stir in onion and leek. Cover and cook 20 minutes. Stir in potato; cover and cook 15 minutes. Stir in broth, salt, and pepper; bring to a boil. Reduce heat, and simmer 30 minutes or until potato is tender. Remove from heat, and cool slightly.
Process soup in batches in a blender until smooth, stopping to scrape down sides; return to saucepan, and cook over medium heat until thoroughly heated. Serve with desired toppings.