Potato and Leeks Soup

Finally, it is soup season. And for your enjoyment, one of my favorites.

3/4 cup leeks (white and light green portions only), sliced (*Trader Joe’s has leeks in the freezer section, cleaned and sliced. So nice*)
2 tablespoons butter (optional)
4 medium potatoes, peeled and the cubbed
salt
pepper
finely sliced scallions for garnish (optional)

 

Instructions
Heat the butter in a pan and add the leeks. Cook over medium heat, stirring until softened. Pour in about two cups of water or two cups of Chicken Broth. Add the potatoes and season with salt and a little pepper. Bring to the boil, cover and simmer for 45 minutes.
After 45 minutes, the potatoes and leeks should be mushy.
With immersion blender blend leaks and potatoes into a creamy soup. Add 1/4 of milk or heavy cream. Sprinkle with sliced scallions, if you like. I always add a bit of Irish cheddar to my soup.

 

Enjoy!

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Katie Baldwin Posted on

Katie Baldwin has a secret life. During the day she is a mild-mannered researcher at a prestigious University. By night she writes fantastical tales of romance and mystery. When she is not pacing her home working out dialogue in her mind, she is baking scones and working out dialogue in her mind. Aside from writing, she has a ferocious passion for the Green Bay Packers, Nutella, and her MinPin/Chihuahua mix dog/baby, Marley. She can be found on twitter waxing eloquently about all of her passions. Go Pack Go!

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