Potato Leek Soup
Yields about two quarts of delicious soup.
Ingredients:
| salted butter | 1 ounce | |
|---|---|---|
| leeks | 10 ounces | white part only, well rinsed and roughly chopped |
| starchy potatoes | 2 pounds | peeled and roughly chopped |
| chicken stock | 1¾ quarts | |
| milk or cream | ½ cup | or more, if you’re into creamy soups |
| salt and white pepper | to taste |
Procedure:
- Sweat leeks in butter.
- Add potatoes and chicken stock and simmer gently until tender.
- Puree soup with immersion blender.
- Add milk to desired consistency.
- Season to taste with salt and pepper.
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