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Potato Leek Soup
Category: Soups, Hot
Serves: 4-6
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Ingredients:
2 tablespoons butter 2 large leeks, white and pale green parts only, well rinsed to remove sand grit, chopped 2 russet potatoes, peeled and cut into small chunks 1 quart low-sodium chicken stock 1/2 cup heavy cream Salt and freshly ground black pepper Chopped fresh chives, for garnish
Directions:
In a large saucepan over medium-high heat, melt the butter and saute the leeks until soft, about 3 to 5 minutes. Add the potatoes and stock and cook until the vegetables are cooked through and beginning to fall apart, about 15 to 20 minutes. If using an immersion blender, submerge in the soup and puree until smooth but with some small chunks remaining. *If using a blender, ladle the soup into the blender and blend until smooth but with some small chunks remaining. You may have to do this in 2 batches. Add the cream and blend to combine, then check for seasoning and add salt and pepper, to taste. Serve hot ladled into soup bowls and topped with some of the chopped chives.