YELLOW POTATO, LEEK SOUP IN MINUTES!

A great accompaniment to your favorite bread, sandwich or salad.

SERVES: 6-8

Ingredients:

1 package of Fresh Sides Yellow Potatoes - “ no peeling required
(diced)

1 cup sliced leek bottom, or onion
2 teaspoon fresh rosemary, chopped(or dried)
1 garlic clove, smashed
pinch of salt
pinch of ground pepper
2 tablespoons olive oil
3-4 cups chicken or vegetable stock ( based on desired thickness and servings)
4 slices cooked bacon, diced or crumbled (optional)

Preparation:

1. Pour stock into a pot, add bacon and simmer to a boil 5 minutes. 

2. Open the re-sealable package of Fresh Sides Yellow Potatoes. Add leeks, rosemary, garlic, salt and olive oil to bag.

3. Place sealed bag on microwaveable plate and microwave for 7-8 minutes on high. 

4. Using potholders, carefully remove plate from microwave.  Let rest for 1 minute.  Use the cool touch panels at the top and bottom of bag for safe handling. Carefully open the seal with a fork.

5. Add cooked potatoes into stock pot, and mix well,  or use a hand blender to process quickly being careful not to over blend.  Top off with fresh cracked pepper and a dash of extra virgin olive oil.

This recipe was developed by Chef Camille Becerra is a NYC based chef and restaurateur known for incorporating the Latin spices of her heritage as well as her dedication to sourcing local quality and sustainable ingredients. She believes her approach to healthy applications and classic techniques lends itself to maximizing flavor.


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