The best way to discover the incredible taste of leeks. We are not normally a soup loving family until we tried making this version of potato soup. So many wonderful cold winter nights were made warmer with the smell and taste of this comfort food.
Ingredients
1/4 cup butter
2 to 3 leeks chopped (white and light green only)
5 cups well seasoned chicken stock (increase to 6 cups of stock if not using *cream)
2 cups peeled, diced potatoes
salt & pepper
*1 cup light cream (optional)
Instructions
In heavy saucepan, melt butter. Add chopped leeks and cook on medium heat until soft 10-15 minutes.
Add stock and potatoes. Cook for 20-30 minutes until potatoes are soft. Add salt and pepper to taste.
In food processor or blender, puree soup until smooth (keep aside some potato pieces). Add cream, taste and adjust seasoning.
To serve hot, return to saucepan and heat slowly until steaming (do not boil).
