POTATO LEEK SOUP
- Servings: 4-6
- 4 T butter
- 4 leeks, white part only, sliced and soaked in water
- 1 sm yellow onion, sliced
- 4 lg yukon gold potatoes, peeled and cubed
- 6 c chicken broth
- 1/2 c light cream (I usually only use about 1/4 c)
- fresh chives
- salt and pepper
Melt butter in soup pot. Add leeks, onions, salt, pepper; saute about 15 minutes.
Add potato; cover and cook about 5 min. Add broth, bring to boil. Reduce heat, cover and cook about 50 minutes.
Process 3 1 cup batches of the soup in a blender or food processor. (A stick blender will work great, too!) Soup should be creamy, but
still have some chunks of potato.
Stir in cream and serve hot. Garnish with chives, cheddar cheese, bacon bits, cream, etc.
This freezes well but the broth and potato separate as it thaws. It
looks odd until its blended again. If it seems too thick, add a little extra chicken broth or cream when you reheat.