Whether you are planning a fancy dinner party or are making burgers for your kids, this soup can be a great addition to your meal. I love making this when leeks and potatoes show up in my CSA box. It kind of makes me feel like Julia Childs.
You can serve this soup hot in winter or cold in summer. Either way, it’s decadent, delicious and even gluten free.
Please don’t be intimidated by the leeks-they are simply fancy onions that look like gigantic scallions (green onions). No matter your cooking personality type, you can do this!
Potato Leek Soup:
3 cups potatoes, with skin if organic
2 Tbs butter
5 leeks, not the dark green part
1 quart organic chicken broth
1/2 cup heavy cream
1/2 cup half and half
1/2 tsp garlic powder
1/2 tsp ground black pepper
1 tsp kosher salt
Peel potatoes unless they are organic. Slice them thinly and set aside.
Wash and slice the leeks thinly and discard the fibrous dark green parts.
In a large soup pot over low flame, heat up the butter and saute the leeks until wilted.
Add the chicken broth and potatoes and simmer until the potatoes are tender, about 20-25 minutes.
With an immersion blender, puree the soup. If you don’t have an immersion blender, wait until the mixture cools, transfer to a food processor or blender and puree. Return to the pot.
Once the mixture is pureed, add in heavy cream and half and half , stir it in and add in the garlic, salt and pepper.
Stir, adjust seasonings and serve hot.