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
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1/4 tablespoon salted butter
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6 leeks, trimmed and chopped
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3 cups chicken stock
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4 large potatoes, peeled and cubed
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1/2 cup heavy cream (I used 2 % milk)
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1 teaspoon sea salt, or to taste
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ground black pepper to taste
Directions
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Melt butter in a large pot over medium heat. Cook and stir leeks in the melted butter until softened, about 15 minutes.
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Stir in chicken stock and potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
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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.
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Stir in heavy cream and season with sea salt and black pepper.
Take care.
Linking to 
Mouthwatering!
It sounds good, I’ll have to try it!
This soup looks really good. I am embarrassed to say that I have never cooked with or eaten leeks. After seeing this recipe I am so ready to try them.