Potato Leek Soup

Potato Leek Soup

4-5 leeks, chopped, white and light green parts only

8-9 potatoes {I use red}, peeled and quartered

1 small onion, diced

1 TBS butter

8 cups chicken stock

salt + pepper

cream and parsley to serve


Melt butter in stock pot or dutch oven. Add onion, leeks and potatoes and saute for 5 min.

Add chicken stock, bring to a boil.  Reduce heat and simmer with lid on for 40 minutes.  Remove from heat and let stand 15 minutes.

Strain veggies and RESERVE LIQUID!

Put veggies and 2 cups soup back in stock pot and puree. Stir in reserved broth till desired consistency. Add salt + pepper to taste.

Ladled into soup bowl, swirl with a little cream and top with parsley.

I toasted some baguette croutons in olive oil and salt/pepper to add to mine when I had it for left overs the next day.  So good.