When I teach lefse classes, I give out my recipe for potato leek soup. Why? Because in making lefse dough, there are always extra amounts of riced potatoes. There are many uses for these extra spuds, but none tastier than using them in potato leek soup.
Jeanne and David Sumnicht took my class and received “extra credit” by:
- Making lefse on their own within a week or two of when they took my class. I always recommend this because there is less chance you will forget a step or technique in how to make lefse if you do it close to the time you learn. Jeanne and David made lefse the day after their class.
- Making potato leek soup. They did that promptly as well, and served it and their own lefse for lunch (see photo below).
Jeanne and David, congratulations! You go to the head of the class!
Oh, yes. Here is the recipe for potato leek soup. Enjoy!
