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What's Cooking Mexico

Posted Jan 19 2011 12:00am
Leek and potato soup

Mexico City’s weather is great. Yes, people down here complain about the “cold” when it gets to the upper 40s, but we are not buried in snow and just rarely we get to the freezing point. But still, we love our hot soups like in any other northern hemisphere country. We like soups so much that it doesn’t matter the time of the year, spring, summer, fall or winter, we eat them almost everyday.

My mom is a fan of Chef Thelma Morgan , a Mexican celebrity chef, and watches her show every day. She has gotten some great ideas for dishes from her show and she’s always talking about what Thelma did today, what she learned from her, the jokes she said… You get the picture. I’m not complaining. Chef Thelma looks like a great person and is very fun to watch. It was on her show that my mom got the recipe for this delicious soup. I must confess that I’ve never cooked with leeks before, but they paired deliciously with the potatoes and the roasted bell peppers for this course.


Leek and potato cream
Makes about 6 servings

The ingredients:

  • 500 gr (1lb) potatoes, peeled and cut in small cubes
  • 1 leek, chopped (white and pale green parts only)
  • 2 TBSP olive oil
  • 1 small onion, sliced
  • 1 garlic clove, minced
  • chicken broth as necessary
  • 2 cups sour cream
  • salt and pepper to taste
  • 1 red bell pepper, roasted, clean and julienned

The how-to:

Roasting bell peppers

¡Buen provecho!

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