Potato Leek Soup

It’s autumn, and I’m knee-deep in soup.  I would much rather sit down to a bowl that I made from scratch than open a can.  A few days ago I made some cream of broccoli soup for Jordan and me, and a few days before that I cooked up some potato leek soup for my husband and me.

 

 

We saw so many leeks growing in French gardens during our September bicycle ride there that I made a mental note to cook something with leeks when we returned home.  I found a great recipe on www.allrecipes.com and wanted to share it with you.

 

POTATO LEEK SOUP

 

 

  • 1/4 tablespoon salted butter

  • 6 leeks, trimmed and chopped

  • 3 cups chicken stock

  • 4 large potatoes, peeled and cubed

  • 1/2 cup heavy cream (I used 2 % milk)

  • 1 teaspoon sea salt, or to taste

  • ground black pepper to taste

Directions

  1. Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.

  2. Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.

  3. Pour about half of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Pour the pureed soup back into the pot.

  4. Stir in heavy cream and season with sea salt and black pepper.

Take care.

 

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