By Jacquelyn Prater. Brrrr! Today was the first truly cold day here! When the temperature drops below 35 and the winds pick up there's nothing I like better than coming home and eating a big bowl of soup. Especially if its a rich soup like Potato Leek Soup. This recipe has a very short grocery list and is super easy to whip up. Here we go!
- 3 russet potatoes, peeled and diced
- 3 leeks, chopped
- 3 tbsp of butter
- 4-5 cups of vegetable broth
- 1 cup of heavy cream (you can use half and half if you don't want it this rich)
- Salt and pepper
- Remove the outer layer, just like you would with a yellow or red onion. Leeks are very good at trapping dirt between their layers, so run them under some cold water to flush them out.
- Cut the dark green end off. Remove the root end as well - you only want the white and pale green part.
- Slice the leek in half and then chop up the halves.
- Melt the butter in a large part and add the leeks. Season with salt and sweat the leeks until they are soft, about 5 minutes.
- Add the potatoes and the vegetable broth. You want to add enough broth to cover the potatoes by about an inch.
- Cover and bring the pot to a boil. Cook until the potatoes are soft, about 20 minutes.
- If you have an imersion (or stick) blender, use it to puree the soup until mostly smooth (a few potato chunks won't hurt). If you don't have an imersion blender, ladle the soup into your regular blender and puree. Be careful, it's very hot, so don't overfill the blender!!
- Taste and add some pepper. Taste again and add salt if needed.
- Return the soup to the pot and bring it to a slow simmer.
- Stir in your cream, check the seasoning one more time, and then serve!
I topped my soup off with just a little parsley and ate it with a cheddar biscuit. What a perfect meal on such a chilly day!