I like this soup on a rainy day. It's hearty and delicious. It's good alone or sprinkled with cheese, I like feta cheese but you can use any that you like. If you want to be more traditional you can eat this soup with crackers. My sister have been making variations of this recipe forever, and they always turn out great. I recommend to do so. Try changing the vegetables, use cream instead of milk or use creamed corn. The possibilities are endless. This variation is simple and good. If you make any other change please do share with us, and tell us how was it.
- 2 leeks, white parts (save the greens for vegetable broth) finely chopped
- 3 garlic cloves, crushed
- 1 onion, finely chopped
- 3 tablespoons olive oil
- 1-2 baking potatoes, cubed (about 2 cups)
- 1 carrot, cubed
- 1 zucchini, diced
- water to cover, about 3 cups
- 1 can whole kernel corn, about 11 oz
- 1 1/2 cups of milk
- salt and pepper to taste
Cook the leeks, garlic and onion in the olive oil until translucent, about 10 minutes in medium heat. Be careful not to brown them. Add the potatoes and carrots and cook 5 more minutes. Add the zucchini and cook 3 minutes. Add the water and a little salt and pepper and cook until the potatoes are done. Add the corn and the milk and adjust seasonings. Serve with cheese or crackers.