I made Potato-Leek Soup on Sunday so that we could enjoy it for an easy meal during the week.

It was an easy and very delicious soup to make…and it has become one of our favorite winter meals.

Cut 4-6 leeks (about 2 pounds) crosswise into thin slices. Wash thoroughly. Melt 3 tablespoons of butter or olive oil in a big pot. Stir in the leeks, cover and cook for about 5 minutes without browning (so cook on medium heat!). Add 2 pounds of coarsely chopped potatoes, 3-4 cups of chicken or vegetable broth, 3-4 cups of water and salt and pepper to taste. Bring to a boil, then simmer for about 30 minutes until the potatoes and leeks are tender.

Let cool slightly and then puree through a food mill or with a hand blender. Add 1 cup of heavy cream if desired. Stir to combine all the ingredients. This soup can be stored for a few days in the refrigerator and then just taken out when you are ready to enjoy it. We usually have some crescent rolls with our soup but you can enjoy it with anything – even a grilled cheese sandwich!

 

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