Leek and Potato Soup
 
Prep time
Cook time
Total time
 
A delicious winter soup with leeks and potatoes
Author:
Recipe type: Soup
Serves: 4-6
Ingredients
  • 3-4 leeks, (about 1 lb. cleaned)
  • 3 TBSP. butter (or a combination of olive oil and butter)
  • ½ tsp. sea salt
  • 1 lb. Yukon gold potatoes, peeled and diced small
  • 5 cups vegetable broth
  • 1 cup half and half or light cream
  • ½ tsp. white pepper
  • ½ tsp. sea salt
  • --- fresh chives, minced for garnish
Instructions
  1. Clean the leeks and remove most of their dark green parts, leaving about 1½” intact. Wash thoroughly and chop the leeks into small pieces.
  2. In a large saucepan over medium heat, melt the butter. Add the chopped leeks, season with the salt and cook for about 5 minutes (the salt will help break down the leeks.) Decrease the heat to medium-low and cook until the leeks are soft and tender, approximately 20 more minutes, stirring occasionally.
  3. Add the diced potatoes along with the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are soft, approximately 45 minutes.
  4. Remove from the heat and with the help of an immersion blender, puree the mixture until smooth. Stir in the cream, and add the white pepper and the extra salt. Taste and adjust seasoning. Sprinkle with some minced chives and serve.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/leek-and-potato-soup/