Potato, Leek And Broccoli Soup With Hot Dogs
Ingredients
- 2 medium Yukon Gold Potatoes (about 2 cups in a 1 inch dice)
- 3 leeks (about 2 cups in a 1 inch dice)
- 2 cups broccoli (roughly chopped)
- 2 cups celery (roughly chopped)
- 4 small garlic cloves
- 1 quart chicken stock
- 1 cup water
- 4 hot dogs (in 1/4 inch slices)
- 1.5 teaspoons tabasco hot sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 3 tablespoons canola oil
- 1 tablespoon fresh watercress
Instructions
- In a large pot sauté leeks, celery, potato, garlic, broccoli in butter and oil for about 10 minutes under medium high heat stirring occasionally.
- Add chicken stock and water
- Bring to a boil and then reduce heat to a simmer and cook for 30 minutes or until potato and broccoli are soft
- Remove from the heat and then with an immersion blender purée the mixture until everything is smooth
- Return the soup to the stove and add the sliced hotdogs.
- Add hot sauce and serve with a sprinkle of fresh watercress.